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Curried mussels with cabbage

Name: Curried mussels with cabbage
Prep time: 1 h 9 min
Cook time: 15 min
Total time: 1 h 24 min
Yield: 4 people
Cuisine: French
Ingredients: 1 kg mussels; 50 g onion; 400 g white cabbage; 4 tablespoons olive oil; 250 ml liquid cream; 1 tablespoon curry powder; Salt; Pepper

The mussels are cooked "à la marinière", then shelled and served in a creamy curry sauce with shredded, barely-tender cabbage.

65 K 4.8/5 (4 reviews)565621

Duration

1 hour 25 min.

Difficulty

Easy

Last modified on: December 30^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 4 people, you will need:

1 1 kg mussels
2 50 g onion
3 400 g white cabbage
4 4 tablespoons olive oil
5 250 ml liquid cream
6 1 tablespoon curry powder
7 Salt
8 Pepper
Total weight: 1,775 grams

Times for this recipe

Preparation

1 hour 9 min.

Cooking

15 min.

All in all

1 hour 25 min.

Preparation 1 hour 9 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 30 min.

Prepare the mussels

Cook 1 kg mussels as for mussels marinière.

Stage 2 - ⌛ 10 min.

Remove the shells and put the mussels in a bowl to wait.

Keep half the cooking liquid, the mussel "jus".

Stage 3 - ⌛ 8 min.

The cabbage

Prepare 400 g white cabbage and shred finely.

Stage 4 - ⌛ 3 min.

Prepare 50 g onion and chop finely.

Stage 5 - ⌛ 2 min.

Heat 4 tablespoons olive oil in a deep skillet or frying pan. When good and hot, add the chopped onion.

Salt, pepper and mix well.

Cook for 1 or 2 minutes

without colouring..

Stage 6

Add the cabbage, mix again, cover and leave to cook...

Stage 7 - ⌛ 5 min.

...for 4 or 5 minutes until the cabbage is just tender.

Take off the heat and keep hot.

Stage 8 - ⌛ 8 min.

The curry sauce

Put the mussel cooking liquid saved in stage 2 into a medium-sized saucepan.

Reduce by half on high heat.

Stage 9 - ⌛ 4 min.

Add 250 ml liquid cream, mix throughly with a whisk and bring back to the boil.

Stage 10 - ⌛ 4 min.

Add 1 tablespoon curry powder, mix again and bring back to the boil.

Check the seasoning.

Stage 11 - ⌛ 5 min.

Drain the mussels thoroughly, then add to the curry sauce.

Mix gently and turn off the heat.

Stage 12 - ⌛ 5 min.

Heat the plates.

Arrange a bed of cabbage on each plate, sit the mussels on top and pour the remaining sauce over.

Serve immediately.

Remarks

The amount of curry powder is for guidance and should be varied to suit your own taste.

Green or white cabbage? Use whichever you prefer and is in season.

And to drink?

A dry white wine, the same one the mussels have been cooked in, or something fresh and light, like a Charcenne.

Keeping: Should be eaten immediately.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	12 g RDI=19 %	3 g RDI=1 %	9 g RDI=13 %	149 kcal RDI=7 %	625 kJ RDI=7 %
Per person	55 g RDI=85 %	16 g RDI=6 %	41 g RDI=57 %	662 kcal RDI=33 %	2,774 kJ RDI=33 %
Whole recipe	221 g RDI=341 %	65 g RDI=25 %	166 g RDI=228 %	2,650 kcal RDI=133 %	11,095 kJ RDI=133 %