Moule Curry
Moule Curry. But there is something about the combination of sweet—from the cream and shallots—and savory from the curry that is just exquisite. Stir in cream and curry powder.
The trick to preparing mussels — so that they come out meltingly tender — is not to overcook them. Reversez le jus dans une casserole et portez à ébullition. Cover, and steam mussels for a few minutes, until their shells open wide.
Egoutter les moules à l'aide d'une écumoire.
Stir in cream and curry powder.
Melt the butter in a medium pan and fry the shallots until soft. Un régal pour les papilles avec un peu de crème qui vient apporter de l'onctuosité. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
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Romeo Watkins
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