Mussels in curry cream

Ingredients for 4 servings:

• 3 kg mussels
• 1 pack of cream
• 1 onion(s)
• 1 clove(s) garlic
• 1 bay leaf
• Flour and butter for roux
• curry
• Salt
• pepper
• wine, white
• possibly fish stock

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the mussels and cook in a pot with 1/4 l water, the bay leaf and a dash of white wine for about 15 minutes. Drain the liquid and reserve 1/4 l. Finely dice the onion and garlic and sauté in butter. Add the curry powder. (Be sure to sauté the curry with the water, it tastes twice as good!) Make a roux with the flour and add the mussel liquid and the cream. Season with salt, pepper, wine and sugar (add fish stock if desired) and simmer until creamy. Pour over the mussels and let stand for another 5 minutes. I serve it with fries, but I’m also from Belgium. White bread will do too!! The dish is ideal for cold winter days, reminiscent of holidays!