- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large onions, thinly sliced (half moons)
- 4 cloves garlic, thinly sliced
- 4 tablespoons curry powder
- 2 tablespoons paprika
- 2 tablespoons oregano
- 2-3 teaspoons Himalayan salt
- 2 teaspoons fresh ground pepper
- 1/2 medium apple, medium diced
- 1/2 large tomato, medium diced
- 2 cups chicken broth
- 1/2 cup double cream
- 2/3 cup, good dry wine, anything you prefer to drink but a Pinot Grigio goes great!
- 1 kilogram mussels
- 30 sprigs thyme
- Buy the mussels on the day they will be eaten (or the day before at the earliest) and place them in the coldest part of your fridge.
- Clean and debeard the mussels.
- Put the mussels into a lukewarm salted bath for 30 minutes before cooking.
- Sauté onions with oil and butter for 1 minute.
- Add garlic and sauté for 1 minute.
- Add the dry spices (curry powder, paprika, oregano, half of the salt and pepper) to just slightly toast, for about 2 minutes.
- Now we’re on to the simmer portion of the recipe. Add your wet ingredients (apple, tomato, chicken broth, cream, dry wine) into your pan and bring to a simmer.
- Season with the rest of the salt and pepper to taste.
- Once at a simmer, rinse the mussels and toss in with the thyme.
- Blend everything quickly.
- Put on the lid and keep covered until the mussels have opened up all the way.
- Every minute or so pick up the pot and give it a shake.
- Enjoy with a French baguette or whatever’s handy.
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