Mussels garlic and curry

Instructions

1. 1

     Clean the mussels.

2. 2

   Melt the fat in a large pot.

3. 3

   Add the mussels to it.

4. 4

   Cover and cook, shaking the pot occasionally, until the mussels open.

5. 5

   Meanwhile, peel the garlic and pound it in a mortar with the curry powder, adding enough oil to obtain a smooth paste.

6. 6

   Drain the mussels, reserving their cooking liquid.

7. 7

   Strain it, pour it into a small pot, add white wine and reduce slightly.

8. 8

   Then mix in the curry paste thoroughly;

9. 9

   Let the sauce cook for 5 minutes, then add the sour cream.

10. 10

    Taste and adjust seasoning if necessary.

11. 11

    Remove the empty half-shell from each mussel, arrange the filled halves on a very hot plate, pour the sauce over them, and serve sprinkled with chopped parsley.

12. 12

    If you are afraid of the garlic flavor, you can cover the mussels with the following sauce: prepare a blond roux in a pot, add the curry powder, moisten with mussel cooking liquid and 1 glass of milk.

13. 13

    Cook, salt, and optionally add a pinch of Cayenne.

14. 14

    Thicken with a few tablespoons of sour cream and strain the sauce over the mussels.