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.
42K 4.8/5 based on 4 reviews
Last modified on: December 30th 2019
Keywords for this recipe:For 4 people, you will need:
- 1
0 kg 2 g mussels - 2
1.8 oz onion - 3
0 kg 14 g white cabbage - 4
4 tablespoons olive oil - 5
0 litre 8 ml liquid cream - 6
1 tablespoon curry powder - 7
salt - 8
pepper
Change measures:
Times for this recipe
Preparation: 1 hour 9 min.
Cooking: 15 min.
All in all: 1 hour 24 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 0 kg 2 g 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 0 litre 8 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 90 % | 70 6 % | 170 30 % | 2,650 130 % | 11,100 130 % |
| Per 100 g | 10 5 % | 3 0 % | 9 1 % | 150 7 % | 630 7 % |
| Per person | 60 20 % | 20 2 % | 40 6 % | 660 30 % | 2,770 30 % |
How much will it cost?
- For 4 people : 4.74 €
- Per person : 1.19 €
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: Paimpol salad, Fillets of sole Dieppoise, Paella, Normandy seafood stew, Mussels with arroz negro, ... See them all 10
White cabbage
You can get more informations, or check-out other recipes which use it, for example: Marinated tuna and cabbage, Cabbage and cheddar quiche, Pan-fried fish fillets, braised cabbage with Noilly Prat, Lemony cabbage and potato salad, Roast cabbage with lemon, ... See them all 5
Liquid cream
Like these other recipes: Breton leek and mushroom tart, Frozen Nougat, Crème de foie gras, Rice and peas, Mushrooms on toast, French style, ... See them all 164
Onion
Like these other recipes: Lumberjack turnovers, Filet mignon with mustard and tarragon sauce, Winegrowers' sausage casserole, Meatballs, Gisèle's Pasties, ... See them all 143
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