This curry mussels recipe steams 1.5kg of mussels in a cream, sherry and garam masala broth, then serves them with lime, spring onions and crusty bread. It serves 2, and the mussels steam for 5-10 minutes until the shells have opened.
Serves 2
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 garlic cloves, sliced
- 1 tablespoon garam masala or mild curry powder
- ½ cup (125ml) medium cream sherry (or apple juice for non-alcoholic version)
- 1 teaspoon Best Bone Broth Beef & Turmeric Concentrate
- 1 cup (250ml) hot water
- ½ cup (125ml) cream
- 1.5kg fresh mussels
- Salt and pepper, to taste
- ¼ cup (60ml) fresh coriander, to serve
- 2 limes, quartered, to serve
- 4 spring onions, sliced
- 4-6 slices crusty sourdough bread
Method
- Rinse the mussels under cold running water and scrub the shells. Pull off any beards. Throw away any mussels with cracked or broken shells, and any open mussel that does not close when you tap it.
- Heat the butter and olive oil in a large pot.
- Add the sliced onions and garlic and cook on a medium heat until softened but not browned.
- Add the masala powder or curry powder and stir.
- Deglaze the pot with the sherry. Mix 1 teaspoon of Best Bone Broth Beef & Turmeric Concentrate to 250ml of hot water and stir.
- Add the beef & turmeric broth to the pot, together with the cream. Bring to the boil and then add the mussels and put the lid on the pot. Allow the mussels to steam for 5-10 minutes until the shells have opened. Season and discard any unopened shells.
- Remove from the heat and serve with fresh coriander, freshly squeezed lime juice, sliced spring onions and crusty bread.
Make it with Turmeric
This pot was written for our Turmeric bone broth concentrate: Turmeric 260g · Turmeric 350g
Our broth is made in Queensland from 100% grass-fed cattle from Australia and New Zealand. Delivery is free and takes up to 3-5 working days. If you do not like it within 30 days, message us and we will refund your money. You do not need to send it back.
FAQ
Can I use a different flavour? Another flavour will change the taste, because this pot was written with Turmeric. Taste the broth before you season it.
Can I make it without alcohol? Yes. The recipe lists apple juice as the non-alcoholic version of the ½ cup (125ml) of medium cream sherry.
How much bone broth concentrate does this recipe use? 1 teaspoon, stirred into 250ml of hot water. The broth goes into the pot with the cream, and the mussels steam in it for 5-10 minutes.
What do I do with mussels that do not open? The method says to steam the mussels for 5-10 minutes until the shells have opened, then season and discard any unopened shells.
How do I store leftovers? The Food Standards Agency says to cool and cover leftovers and put them in a fridge or freezer within one to two hours, and that leftovers stored in the fridge should be eaten within 48 hours. Source: Food Standards Agency, Student guide to food safety and hygiene (https://www.gov.uk/government/publications/student-guide-to-food-safety-and-hygiene/student-guide-to-food-safety-and-hygiene).
Adapted from Best Bone Broth Recipe Book 1, page 9. Conversions: 1.5kg / 3lbs to 1.5kg; cups shown with ml at 250ml a cup (1 cup = 250ml, ½ cup = 125ml, ¼ cup = 60ml); "sour dough" to "sourdough".
