Mussels with curry and dark beer

There are some good things about the winter. One is certainly the supply of really good mussels. And to a fair price as well. Mussels are perfect if you have invited guests. It is prepared in a sec, tastes wonderful and it makes fun to get together around the pot. The only problem is that you need a huge pot if you are more than 4 at the table. If you only eat mussels I recommend 3 kg for 4 persons.

  • 3 kg mussels
  • 4 dl dark beer
  • 2 tbsp curry powder
  • 4 shalots, finely chopped
  • 2 garlic cloves, finely chopped
  • 100 g celeriac, diced 5×5 mm
  • 2 tbsp oil
  • 2 dl cream
  • parsley

Clean the mussels and make sure everyone closes when you give them a knock. If not, throw away.

Fry the curry, shalots, garlic and celeriac gently for 3 min. Pour the beer and let it boil. Add mussels and steam under a lid until the mussels are opened (app. 5 min). Remove the mussels from the sauce. If any mussels have not opened, throw them away. Add the cream to the mussels sauce and cook for 3 min. Flavour with pepper and salt if needed. Pour the sauce on top of the mussels and garnish with parsley. Enjoy with a good white bread or fries.

Music: Listened to Donkeyboy

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