Print recipe

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.


Serves: 4