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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the mussels in a saucepan with the wine and place over a high heat. | 2. Bring to the boil and cook, stirring, until all the mussels have opened. | 3. Strain the cooking liquid into a jug through a fine sieve. | 4. Discard any mussels that have not opened fully. | 5. Return the mussels in their shells to the pan. | 6. Cover and set aside. | 7. Melt the butter in another saucepan. | 8. Add the carrot and onion and cook over a low heat for 2 minutes or until softened but not browned. | 9. Add the sultanas, curry powder, and tomato puree. | 10. Cook, stirring, for one minute. | 11. Gradually stir in the strained mussel liquid. | 12. Peel the apple, cut it into wedges and add to the sauce. | 13. Simmer gently for five minutes. | 14. Add the cream. | 15. Pour the sauce over the mussels and heat through gently. | 16. Serve at once with some crusty bread to mop up the juices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	1	kg	cleaned	860.0154	36.9007	119.0021	22.4004
white wine	14	ounces		325.4522	10.3192	0.2778	0.0
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
carrot	1		chopped	20.5	4.79	0.465	0.12
sultana	1	ounce		25.2167	0.0	5.61	0.1417
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
tomato puree	1/2	teaspoon		0.9896	0.2339	0.043	0.0055
apple	1			77.48	20.5769	0.3874	0.2533
double cream	5	ounces		25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.