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Sparkling Mussels
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Crack open the bubbles for this divine mussel dish.
What do I need?30 g unsalted butter
1 small leek, washed well and thinly sliced250 ml sparkling wine
1 tbsp mild curry powder2 kaffir lime leaves (fresh or dried)
Pinch of saffron200 ml vegetable or fish stock
250 ml cream1 kg mussels
Juice of half a lemon, plus wedges for servingSea salt and ground black pepper
How do I make it?Melt butter in a large saucepan and soften leek over medium-low heat
for 5 minutes. Add sparkling and increase the heat. Cook until the sauce has reduce in volume by half.
Add curry powder, lime leaves, saffron, stock and cream and bring to the boil.
Tip mussels into the pan and mix into the sauce. Cover with a lid and cook until the shells have opened.
Add lemon juice and a pinch of salt and pepper. Taste for seasoning and serve
immediately, with lemon wedges on the side.
Video & photography by David Pyefinch, food by Sarah Joseph
Sparkling Mussels
Scan to Watch Our Video Guide
How long will it take? 20 minutes
What’s the serving size? Serves 4
Spring Bay Organic Mussels 1kg Bag
Organic100%
Use in this week’s recipe...
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$10ea
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