A great autumn warmer, lightly curried mussels with a garnish of leeks, strips of sweet potato, onions & garlic.

Curried mussels dish

Preparation: 10 minutes

Cooking: 10 minutes

Serves: 2


  • Fresh mussels - 250g
  • Sweet potato - 1/2 . Peeled and then shaved down with a peeler in to strips
  • Leek - 1/2 (paysanne)
  • Onion - 1 (brunoise)
  • Cloves garlic - 2 (crushed)
  • White wine - 100g
  • Double cream - 100g
  • Cumin - 1 tsp
  • Garam masala - 1 tsp
  • Salt - To taste
  • 100% Rye - 1 slice (Bread du Jour)


All ingredients

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1. In a hot pan open the mussels with the wine and a lid on, shaking occasionally for a couple of minutes until the mussels are cooked.

2. Strain off the liquor and reserve both the stock and the cooked mussels.

3. In the same pan add some oil and sweat down the vegetables, add the spices and cook out for 30 seconds.

4. Then add the stock and cream and reduce until thick, add the mussels and a little curry salt to taste.

5. Char the 100% rye bread and serve on the side.

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Mussels are produced in many areas around the UK, including Scotland, Wales, Ireland, Cornwall and Devon.


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