Mouclade Steamed Mussels in Saffron Curry Sauce
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.
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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
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