Cape Malay Mussels With Butternut
| Recipe By: | Reuben Riffel |
| Serves: | 2 |
| Cooking Time: | 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 6 tbsp white wine
- 16 fresh mussels, in their shells
- 2 tsp curry powder
- 1 cup butternut, grated
- 1/4 medium onion, finely chopped
- 4 cloves garlic, finely chopped
- a handful of celery leaves
- 300 ml low- fat or soya cream
- fresh fennel fronds, to garnish
- 1 bulb fennel, halved lengthways
- 4 Tbsp extra virgin olive oil, plus extra for drizzling
- sea salt and freshly ground black pepper, to taste
- 2 1/2 tsp sea salt, plus extra to taste
- 1 large leek, cleaned and quartered
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Cooking Instructions
- Bring the wine and salt to the boil. Simmer the mussels in the wine until just cooked.
- Take the mussels out of the stock and remove from their shells while continuing to reduce the wine and mussel stock.
- Place 1½ cups stock into a clean pan. Add the curry powder, butternut, onion, garlic and celery leaves. Bring to a simmer and cook until the butternut is soft.
- Add the cream and simmer until reduced a little. Add the roast fennel, leek and mussels. Heat through.
- Spoon onto plates, garnish with fennel fronds and serve immediately.
To prepare the roast fennel:
- Preheat the oven to 180°C.
- Place the fennel in a roasting dish, drizzle with olive oil and season.
- Cover with foil and roast until soft (about 18minutes).
- Remove from the oven and slice into thin strips.
To prepare the boiled leek:
- Bring the water and salt to the boil.
- Cook the leek in the water until soft.
- Remove and slice into thin strips.
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