Mouclade Steamed Mussels in Saffron Curry Sauce

Name: Mouclade Steamed Mussels in Saffron Curry Sauce
Ingredients: 2 tbsp hot water; pinch saffron; 4 lb Fresh in-shell PEI mussels, cleaned (see instructions under method); 1/2 cup (120 ml) Dry white wine, such as Sauvignon Blanc; 2 tbsp Butter; 1 cup Finely chopped white onion (about half a medium onion); 2 cloves garlic, finely minced; 1 tsp Yellow curry powder; 2 tbsp Cognac or brandy; 2 tbsp All-purpose flour; 1 cup (240 ml) Plain unsweetened oat milk, or other milk of choice; 1/3 cup Roughly chopped parsley; Salt; pepper

canadasfoodisland.ca

Steam PEI mussels in white wine then saffron-infused creamy curry sauce for a flavorful, sustainable seafood treat! Try this recipe from Canada's Food Island.

View full recipe on canadasfoodisland.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canadasfoodisland.ca.

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