Light curry sauce with fresh mussel meat for a mixed grill of fish
|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.