Mussels in Cream and Curry Sauce from The Times Cookery Book by Katie Stewart
Wash and scrub the mussels in several changes of cold water. Discard any with broken shells or those that do not close tightly. Remove the beard from each one. Rub the inside of a large saucepan wi...
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Cooking tools:
- Saucepan
- Stove
- Parchment paper
- Scrub brush
- Mixing bowl
Ingredients
- 2 quarts (2¼ litres) fresh mussels
- 1 onion, finely chopped
- 1 oz (25 g) butter
- 1 teaspoon curry powder
- ¼ pint (1½ dl) dry white wine
- ¼ pint (1½ dl) water
- salt
- freshly milled pepper
- 1 level tablespoon flour
- 3–4 tablespoons cream
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