From the end of July, mussels are delectable once again. Those from the eastern side of the bay are flavourful without being too strong. Curry magnifies their character.
But which curry? There are thousands of blends, mild or burning hot: in this spice mix, the proportion of chilli pepper makes the difference. The recipe given here is the result of many trials.
You can, in turn, adjust the proportions or even add a spice to create "your" flavour.
Serves 4
Ingredients
2 l mussels (8 cups) - 1 shallot - 2 dl sweet white wine, such as Coteaux du Layon from the Loire (3/4 cup) - Cream - 5 ml curry powder below, more or less depending on its strength (1 tsp) - 1 knob of butter - Chervil - A few sprigs of blue mint (optional)
Spice mix for the curry:
20 g turmeric (2/3 oz) - 22 g ground coriander (3/4 oz) - 10 g ground cumin (1/3 oz) - 10 g white pepper powder (1/3 oz) - 5 g ground cloves (1/6 oz) - 5 g dried ginger (1/6 oz) - 5 g Cayenne pepper (1/6 oz) - 5 g mace (1/6 oz) - 5 g ground fennel (1/6 oz) - 5 g ground fenugreek (1/6 oz) - 3 g ground star anise (1/8 oz)
Quick and easy
Basic preparation
In advance : prepare the spice mix, simply by heating the spices together in a dry saute pan, then letting the mixture ripen in a wooden box for at least two weeks before using it.
A little more than an hour in advance : scrape the mussels with a knife, remove the beard (which allows them to cling to the rocks or stakes), wash them in plenty of water without letting them soak.
Peel and finely dice the shallot. In a large saucepan (above all not an aluminum one), saute the shallot in the butter. Add the white wine, bring to a boil and add the mussels. Cover and cook over high heat. After two minutes, shake the contents of the saucepan. Wait two more minutes, check that all the mussels have opened and immediately remove from heat. The mussels must not continue to cook once they have opened.
Put a few whole mussels aside for garnish, shell the others and set them aside.
Strain the cooking liquid. Add an equal quantity of cream. Bring quickly to a boil. When the mixture begins to thicken, add a teaspoon of curry power (spice mix) and allow the veloute to infuse for 5 mins.
Last minute
Bring the veloute to a boil once again, strain it, add the shelled and whole mussels. Serve in a tureen or in well-heated soup bowls, with a little chervil or even a few leaves of blue mint.
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© Olivier Roellinger - Maisons de Bricourt.
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