Curried Mussels with Frites

Succulent mussels cooked in a creamy spiced broth served alongside crispy oven-roasted rosemary potato wedges.

Seafood Main Course Mussels Curry Frites

Estimated Nutrition

Calories

1024.5

kcal / serving

1024.5 kcal total

Carbs

55.1g

per serving

55.1 g total

Fat

72.4g

per serving

72.4 g total

Protein

38.2g

per serving

38.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Liquids

150

Chicken Stock

hot

NutsSeeds

tbsp

Rosemary

chopped

Salt

to taste

Black Pepper

freshly ground, to taste

cloves

Garlic

finely chopped

0.5

tsp

Turmeric

0.5

tsp

Cumin

0.5

tsp

Curry Powder

medium

OilsFats

Olive Oil

for frites

Olive Oil

for mussels

Seafood

200

Mussels

cleaned and beards removed

Vegetables

250

Pink Fir Apple Potatoes

peeled, cut into wedges and blanched

0.5

piece

Romero Pepper

finely chopped

0.25

piece

Butternut Squash

peeled, deseeded and cubed

100

Sugar Snaps

blanched

Method

Preheat the oven to 200°C.

Toss potato wedges with olive oil, rosemary, salt, and pepper.

Place potatoes on a tray and roast for 17 minutes.

Heat olive oil in a saucepan and sauté garlic, pepper, and squash until soft.

Stir in turmeric, cumin, and curry powder and cook for one minute.

Add chicken stock and double cream and bring to a boil.

Add mussels and cook for four minutes until opened.

Stir in sugar snaps and season with salt and pepper.

Serve the mussels in a warm bowl with the frites on the side.