- Serves: 6-8
- Cook Time: 45 minutes
- Prep Time: 35 minutes
- Effort: medium
- 1 onion, sliced
- 2 sprigs of parsley
- 150 ml dry white wine
- juice of ½ lemons
- juice of ½ oranges
- 1.3 kg mussels, scrubbed and de-bearded
- 40 g butter
- 40 g plain flour
- 1 tsp mild or medium curry powder
- 6 tbsp double cream
- 4 eggs, yolks and whites separated
- salt, and freshly ground black pepper
1. Preheat the oven to 200°C/gas 6. Butter a large soufflé dish.
2. Put the onion, parsley, wine and citrus juices in a large wide saucepan and bring to the boil. Add the mussels and cook for a couple of minutes or until the majority of the shells have opened.
3. Strain the cooking liquid and reserve 200ml of it. Remove and reserve the meat from the shells that have opened. Discard any with unopened shells.
4. Melt the butter in a saucepan over gentle heat. Stir in the flour and curry powder and cook for about 1 minute. Off the heat, stir in the mussel cooking liquid a little at a time to make a smooth sauce.
5. Stir in the cream, then simmer gently, stirring every now and then, for 5 minutes, until very thick. Cool slightly.
6. Put two-thirds of the mussels in a food processor with a couple of tablespoons of sauce. Whiz briefly then add the remainder of the sauce, along with the egg yolks and salt and pepper to taste, and whiz again. Transfer to a large bowl.
7. Just before cooking, whisk the egg whites to soft peaks. Using a large metal spoon, fold into the mussel mixture with the reserved whole mussels. Spoon into the prepared soufflé dish, filling it no more than two-thirds full.
8. Bake for 25-30 minutes until well risen and nicely browned. Do not open the oven door during this time. Give the dish a shake and if it is very wobbly cook for another few minutes. If not, remove and serve immediately.
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