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Light curry sauce with fresh mussel meat for a mixed grill of fish
| ingredients | |
|---|---|
| 200 g Prins & Dingemanse fresh mussel meat | Mild curry powder |
| 1 small apple, peeled, cored and diced | 200 ml of cream |
| 1 small onion, peeled and chopped | 200 ml of concentrated vegetable stock |
| 1 tablespoon of olive oil | |
Stew the apple and the onion in the oil. Add the concentrated stock and leave to cook for 15 minutes. Add the curry and mix to a smooth sauce. Add the cream and leave to thicken over a gentle heat.
Add the mussel meat just before serving and leave to warm for 2 minutes.
Serves: 4
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Freshly cooked mussel meat
