Curried mussels with frites
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Preheat the oven to 200C/400F/Gas 6.
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To make the frites, toss the potato wedges with the oil and rosemary then season well with salt and freshly ground black pepper.
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Place on a baking tray and roast for 17 minutes.
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To make the curried mussels, heat the olive oil in a saucepan and cook the garlic, pepper, and butternut squash until soft.
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Add the spices, stir and cook for one minute.
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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).
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Add the sugar snaps then season with salt and freshly ground black pepper.
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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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