Curried Mussels | Quarantine Cuisine

‘Quarantine Cuisine’ is a series of easy, delicious recipes I’ve put together for you to try while South Africa is on lockdown, using staples you’re likely to have in your pantry and fridge.


Ingredients
Serves 2 people

2kg Mussels – cleaned and de bearded – I get mine from Seabreeze Fish and Shell who are also giving 10% off all orders when using discount code “MATTCOOKS”
50g Butter
50ml Olive Oil
1 Onion
2 Cloves Garlic
2 Tbsp spice mix / garam masala
1 Chilli
2 Curry Leaves
20g Basil
20g Coriander
20g Spring onions
150ml White wine (Then 600ml to drink)
200ml Cream
Salt & Pepper


Equipment

Stove top – I use my trusty Siemens gas hob, which rapidly heats the chargrill pan, halving the prep time!

Large Pot for the mussels – my Scanpan Pro IQ 2.5 litre pot has come in very handy during lockdown, and is getting plenty of use. They’re available to purchase through the Chef’s Studio online store; to shop, click here.


Method

  1. On a medium high heat, toast off the spices in your pot along with the oil and butter.
  2. Add the onion, garlic, curry leaves and chilli. Season with the salt and pepper.
  3. Now add the Mussels with the white wine, pop on the lid and increase to a high heat. Cook for approximately 6 minutes or until the mussels have all opened up!
  4. Scoop out the mussels into a bowl leaving the liquor in the pot
  5. Add the cream to the pot and reduce down the liquor by half
  6. Add the chopped herbs and a squeeze of lime juice then pour over the top of the mussels
  7. Finish with the finely sliced spring onions and enjoy with some warm bread and butter!


Gift Vouchers

If you would like to support us, please consider purchasing a gift voucher to redeem after lockdown. Whether it be for you, or as a gift for a loved one or friend, your support would mean the world to us!

The Grub & Vine vouchers can be used for lunch or dinner, while The Chef’s Studio vouchers can be redeemed against our interactive cooking experiences.*


Thank you for your support!

Chef Matt Manning