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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.

41K 4.8/5 based on 4 reviews

Last modified on: December 30^th 2019

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For 12 people, you will need:

1 3 litres mussels
2 150 ml onion
3 1 litre 200 ml white cabbage
4 12 tablespoons olive oil
5 750 ml liquid cream
6 3 tablespoons curry powder
7 salt
8 pepper

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 9 min.	15 min.	1 hour 24 min.

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Step by step recipe

Stage 1 - 30 min.

Prepare the mussels

Cook 3 litres 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 1 litre 200 ml white cabbage and shred finely.

Stage 4 - 3 min.

Prepare 150 ml onion and chop finely.

Stage 5 - 2 min.

Heat 12 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 750 ml liquid cream, mix throughly with a whisk and bring back to the boil.

Stage 10 - 4 min.

Add 3 tablespoons 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,715 Kcal or 23,928 Kj	643 gr	166 gr	275 gr
286 %	247 %	16 %	42 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
125 Kcal or 523 Kj	14 gr	4 gr	6 gr
6 %	5 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
476 Kcal or 1,993 Kj	54 gr	14 gr	23 gr
24 %	21 %	1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Mollusc, Sulfites, Milk

How much will it cost?

For 12 people : 11.21 €
Per person : 0.93 €

Change currency:

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: You can check-out other recipes which use it, like for example: Paimpol salad, Mussels marinière, Paella, Normandy seafood stew, Mussels with arroz negro, ... All
	White cabbage: You can get more informations, or check-out other recipes which use it, for example: Roast cabbage with lemon, Marinated tuna and cabbage, Lemony cabbage and potato salad, Pan-fried fish fillets, braised cabbage with Noilly Prat, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Eggs en Cocotte à la Française, Green beans "Napoléon", Normandy seafood stew, Spring veal sauté , Cocotte eggs with Comté, ... All
	Onion: You can get more informations, or check-out other recipes which use it, for example: Carbonnade, Creamy risotto with diced vegetables and flax seeds, Mushroom bourguignon, Fillet of pollack cooked in two stages, Bourguignon potatoes , ... All

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