Thanks to Schwartz’s garlic granules, curry powder and coriander, there is minimal chopping and preparation required, meaning this fragrant dish can be prepared from scratch in just 35 minutes.
Complete the meal with crusty bread to make sure you’re able to mop up every last drop of the great-tasting sauce!
See how simple it is to create this great-tasting dish below…
675 gram (1½ pounds) fresh mussels
25 gram (1 ounce) unsalted butter
1 tablespoons Garlic Granules
4 shallots, finely chopped
1 tablespoons ginger, chopped
2 tablespoons Medium Curry Powder
300 millilitre (½ pint) fish stock
275 millilitre (9 fluid ounce) single cream
2 tablespoons Coriander Leaf
Schwartz Sea Salt and Black Pepper to season
- 1 Clean and de-beard the mussels, discard any that do not open when lightly tapped.
- 2 Melt the butter in a large pan and fry the Garlic, shallots and ginger, until soft.
- 3 Add the Curry Powder, stock and cream, season to taste and simmer for 2 minutes.
- 4 Add the mussels, cover and cook for 5 minutes. Garnish with the Coriander Leaf.