Fresh mussels steamed in a curry and white wine sauce with eschalots and cream. Topped with fresh parsley and spring onions, these delicious mussels are a real treat.
Very good. RICH RICH RICH !! I am going to make it again but use half and half next time. Thanks for the recipe, Suzanne - 29 Sep 2008
Used different ingredients. I needed an alcohol free version so i just swapped chicken stock for wine and voila! - 28 Dec 2009
really easy, everyone loved it. thanks. - 29 Sep 2008