Robert's curry mussels

Ingredients for 4 servings:

• 2 kg mussels (Morisseau Bouchot mussel)
• 1 red chili pepper(s)
• 2 onions, red (Tropea)
• 2 cloves garlic
• 2 bay leaves
• 1 jar lobster stock
• ⅛ liter white wine, dry
• 30 g butter
• 2 tbsp flour
• 350 ml cream
• 1 pinch(s) of sugar
• Sea salt and black pepper, freshly ground
• 2 bunches of parsley
• 2 tbsp curry powder (from Sri Lanka, best quality)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A new flavor bomb!

Sort through the mussels first! If mussels are open, see if they close again when you tap the tip on the tray. You may have to try a few times, as the mussel should then close. If it doesn’t, then unfortunately, throw it away. The mussel is dead. Please do not use broken mussels either. Then wash briefly under running water. Clean the onions, garlic, and chili pepper and cut into small cubes. Finely chop the parsley. In a large saucepan, bring the lobster stock to a simmer with half of the white wine. Then add half of the onions, bay leaves, chili, and garlic. Add the mussels and immediately cover tightly. After a few minutes, stir well and carefully. Meanwhile, for the sauce, melt the butter in a small saucepan. Add the other half of the onions and let them brown lightly. Then add the curry powder and mix well. This makes the curry truly explode with flavor. Now add the flour, mix well, and then immediately deglaze with the remaining white wine. Add the cream and mix everything well, ensuring there are no lumps. Season with sugar, pepper, and salt. To finish: Pour the sauce over the mussels, add the parsley (reserve a little for garnish), and mix gently. Serve immediately. Serve with a baguette or white bread for soaking in the sauce. Note: This will make a lot of sauce! But we’re sauce lovers. If you don’t like so much sauce, you can reduce the amount of lobster stock and cream. Or, even better, use the remaining sauce for a fish fillet in the next few days. An unusual recipe, but fascinating and quick to prepare. Notes: The quality of the ingredients is important! Mussels are now also available vacuum-packed. I don’t think this is a good idea, and their shelf life is significantly reduced. I only buy them from my trusted fishmonger in a jute sack. The quality of the curry powder also plays a huge role. The flavor of Sri Lankan curry powder is phenomenal. Don’t skimp on the wine either; use the same wine you’ll be serving with the meal. The lobster stock adds a special touch, even better if you make it yourself.