Mussels With Saffron Curry Cream (Cafe Campagnard) Recipe

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Servings: 4


Cost per serving $2.13 view details


  1. * Note: To prepare mussels for cooking, scrub hard and remove whiskers. Place mussels in a shallow pan of cool water, sprinkle with a little cornmeal and let sit for 1 hour.
  2. Mussels will usually feed on the cornmeal and purge themselves of sand.
  3. Heat butter in large saucepan. Add in water, onion, apple, garlic and ginger. Cover tightly and cook over medium heat till soft, about 8 min. Watch carefully to prevent scorching.
  4. Stir in wine, cider, brandy, saffron, curry pwdr, lemon zest, thyme and red pepper flakes. Bring to a boil; simmer till liquid is reduced by 1/4. Stir in cream and lemon juice. (Recipe can be made ahead to this point. Chill, covered, then return to saucepan and return to a simmer just before cooking mussels.)
  5. Add in mussels to pan. Cover and cook just till shells open, about 2 min. Sauce will come to a full boil. Reduce heat; toss mussels with sauce. Serve immediately.
  6. Yields 4 appetizer servings.
  7. Tester's note: Excellent recipe. Serve with good French bread to dip in the sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 180g
Recipe makes 4 servings
Calories 188  
Calories from Fat 73 39%
Total Fat 8.28g 10%
Saturated Fat 4.06g 16%
Trans Fat 0.0g  
Cholesterol 50mg 17%
Sodium 350mg 15%
Potassium 433mg 12%
Total Carbs 8.39g 2%
Dietary Fiber 0.4g 1%
Sugars 2.21g 1%
Protein 13.94g 22%
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