Curried mussels with cabbage
The mussels are cooked "à la marinière", then shelled and served in a creamy curry sauce with shredded, barely-tender cabbage.
62 K 4.8/5 (4 reviews)
1 hour 25 min.
Easy
4.75 €
4 people
8 IngredientsLast modified on: December 30th 2019
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.
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".
Keep half the cooking liquid, the mussel "jus".
Stage 3 - ⌛ 8 min.
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..
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.
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.
Stage 11 - ⌛ 5 min.
Drain the mussels thoroughly, then add to the curry sauce.
Mix gently and turn off the heat.
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.
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.
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 (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 220 RDI=90 % | 70 RDI=6 % | 170 RDI=30 % | 2,650 RDI=130 % | 11,100 RDI: 130 % |
| Per 100 g | 10 RDI=5 % | 3 RDI=0 % | 9 RDI=1 % | 150 RDI=7 % | 630 RDI: 7 % |
| Per person | 60 RDI=20 % | 20 RDI=2 % | 40 RDI=6 % | 660 RDI=30 % | 2,770 RDI: 30 % |
How much will it cost?
- For 4 people : 4.75 €
- Per person : 1.20 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mussels
Like these other recipes: Mussels marinière, Breton style shellfish and vegetable soup, Paimpol salad, Mussels with beurre d'escargot, Quiche Bretonne, ... See them all 10
White cabbage
You can get more informations, or check-out other recipes which use it, for example: Pan-fried fish fillets, braised cabbage with Noilly Prat, Lemony cabbage and potato salad, Fish fillets with cabbage and curry, Cabbage and cheddar quiche, Roast cabbage with lemon, ... See them all 6
Liquid cream
Like these other recipes: Savoury French toast, Cockles and cabbage with smoky cream sauce, Chocolate mousse with hazelnuts, Vanilla ice cream, Sauce Normande (for fish), ... See them all 171
Onion
Like these other recipes: Sautéed pork with mushrooms in a cream sauce., Rabbit civet "à la normande", Cretan Bread, Broken eggs with mushrooms, Gratin Parmentier, ... See them all 149
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