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Archive of BBC Food Recipes

Curried mussels with frites

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. To make the frites, toss the potato wedges with the oil and rosemary then season well with salt and freshly ground black pepper.

  3. Place on a baking tray and roast for 17 minutes.

  4. To make the curried mussels, heat the olive oil in a saucepan and cook the garlic, pepper, and butternut squash until soft.

  5. Add the spices, stir and cook for one minute.

  6. Turn up the heat and add the stock and cream. When starting to boil add the mussels and cook for four minutes (discard any that do not open).

  7. Add the sugar snaps then season with salt and freshly ground black pepper.

  8. Serve the curried mussels in a warm bowl with the frites in a separate bowl.

Ingredients

For the frites

  • 250g/9oz pink fir apple potatoes (or similar salad potatoes), peeled, cut into wedges and blanched
  • 2 tbsp olive oil
  • 1 tbsp chopped rosemary
  • salt and freshly ground black pepper

For the curried mussels

  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • ½ romero pepper, finely chopped
  • ¼ butternut squash, peeled, deseeded and cubed
  • ½ tsp turmeric
  • ½ tsp cumin
  • ½ tsp medium curry powder
  • 150ml/5fl oz hot chicken stock
  • 50ml/2fl oz double cream
  • 200g/7oz mussels, cleaned and beards removed
  • 100g/3½oz sugar snaps, blanched
  • salt and freshly ground black pepper

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Curried mussels with frites

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Meat, fish and poultry


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