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Ingredients
5 quarts of small mussels cleaned and scrubbed, discard any open ones.
1 cup finely chopped onion
2 cloves of garlic shaved very thinly
Directions
- Place all the Mussel ingredients in a large pot, fitted with a lid and cook over a high heat, shaking a few times, until all the mussels have opened, about 8-10 minutes
- Discard any unopened ones.
- To make the curry sauce place all the ingredients in a plastic container fitted with a tight lid and shake vigorously to mix well.
- Drain the mussels through a colander and remove celery, thyme and celery stalks. Pour over curry sauce and toss well to coat all the mussels. Serve in deep bowls with warm crusty bread.
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