Mussels in a spiced Champagne sauce recipe | Sainsbury`s Magazine
A splash of fizz and a hint of spice make up this mussel and Champagne recipe. This is an elegant starter – with plenty of bubbles left over!
Ingredients
- 20g unsalted butter
- ½ small leek or 4 spring onions, finely chopped
- 150ml white sparkling wine – we like to use Champagne or English sparkling
- ½ tbsp mild curry powder
- 2 kaffir lime leaves (dried is fine)
- a small pinch of saffron
- 100ml vegetable stock (gluten-free if necessary)
- 150ml double cream
- 500g mussels, cleaned
- a squeeze of lemon juice
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