John Myers
Cooking: Mussels in Paprika Curry Stock
The perfect cooking: mussels in paprika curry stock recipe with a picture and simple step-by-step instructions.
- 1 Kg Fresh mussels
- 200 ml Fish stock
- 1 Red peppers
- 1 Diced onion
- 1 toe Garlic
- 1 shot Noilly Prat
- 1 Tl Curry
- Salt and pepper
- Olive oil
- Clean the peppers, cut the washing into small pieces and finely puree with the stock, then press through a sieve.
- Chop the onion and garlic and fry them in a little oil, wash the mussels, then add them to the onions, sweat them briefly and deglaze with the wine, then add the paprika sauce, put a lid on the pot and let it steam for 10 minutes, shaking again and again briefly .
- Take the mussels out of the pot and remove them from the shell, add curry and 3 tablespoons of olive oil to the boiled stock, season with salt and pepper and put the mussels back in.
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