Mussel curry

A recipe for creamy mussel curry.

Appetizer Shellfish Mussels


Group 1

500 ml Debic Culinaire Original

10 ml Debic Roast & Fry

3 g curry powder

1000 g mussels

200 ml mussel cooking juice

100 ml white wine

100 g carrots

2 x leeks

100 g samphire


Group 1

Cook the mussels in the traditional way.

Throw away the shells, strain the cooking fluid and set aside.

Chop the carrots and leeks and blanch.

Blanch the samphire.

Heat the curry powder in Debic Roast & Fry and add the white wine and the cooking juice from the mussels.

Reduce by half, add the Debic Roast & Fry and reduce until the desired consistency is obtained.

Heat the mussels and vegetables in a little cooking juice that has been set aside.


Arrange the mussels and vegetables on the plate.


Garnish with the samphire.