Curried Mussels with Oven Frites

Name: Curried Mussels with Oven Frites
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 118 milliliters diced (1/4 in.) carrots; 118 milliliters diced (1/4 in.) celery; 59 milliliters crème fraîche or sour cream; 1 teaspoons curry powder; 1 teaspoons dried thyme; 355 milliliters dry white wine; 680 grams mussels, beards pulled off, scrubbed; 1 Tbsp olive oil; 118 milliliters diced (1/4 in.) onion; 1 teaspoons paprika; 0 teaspoons About pepper; 567 grams russet potatoes (about each); 0 teaspoons About salt; 237 milliliters canned diced tomatoes or 1 cup chopped firm-ripe tomatoes

The recipe Curried Mussels with Oven Frites could satisfy your American craving in around 45 minutes. This recipe makes 2 servings with 689 calories, 29g of protein, and 17g of fat each. This recipe covers 46% of your daily requirements of vitamins and minerals. If you have carrots, celery, pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a pretty expensive hor d'oeuvre. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Coat a 10- by 15-inch pan generously with cooking oil spray. Peel potatoes and cut lengthwise into 1/4-inch-thick sticks. In pan, mix potatoes with 1/2 tablespoon olive oil.

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Cooking Oil

Olive Oil

Potato

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Frying Pan

Sprinkle with 1/4 teaspoon paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper; mix and spread level.

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Paprika

Pepper

Spread

Salt

Bake in a 450 degree regular or convection oven, turning occasionally with a wide spatula, until potatoes are crisp and browned on the outside and tender to bite on the inside, 25 to 30 minutes.

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Potato

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Oven

Spatula

Meanwhile, in a 4- to 5-quart pan over high heat, stir onion, carrots, celery, thyme, curry powder, and remaining 1/4 teaspoon paprika in remaining 1/2 tablespoon olive oil until vegetables are limp, about 5 minutes.

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Curry Powder

Vegetable

Olive Oil

Carrot

Paprika

Celery

Onion

Thyme

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Frying Pan

Add wine and tomatoes and their juices; boil, stirring occasionally, to blend flavors, about 5 minutes. Stir in crme frache and season to taste with salt and pepper.

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Salt And Pepper

Tomato

Wine

Discard any gaping mussels that don't close when you tap their shells.

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Mussels

Pasta Shells

Add mussels to pan; cover and cook until shells pop open, 8 to 10 minutes.

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Mussels

Pasta Shells

Pop

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Frying Pan

Ladle mussels and broth into wide bowls.

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Mussels

Broth

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Bowl

Ladle

Serve with oven frites.

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French Fries

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Oven

Equipment

Ingredients

Servings:

118milliliters

diced (1/4 in.) carrots 118milliliters

diced (1/4 in.) celery 59milliliters

crème fraîche or sour cream 1teaspoons

curry powder 1teaspoons

dried thyme 355milliliters

dry white wine 680grams

mussels, beards pulled off, scrubbed 1Tbsp

olive oil 118milliliters

diced (1/4 in.) onion 1teaspoons

paprika 0teaspoons

About pepper 567grams

russet potatoes (about each)0teaspoons

About salt 237milliliters

canned diced tomatoes or 1 cup chopped firm-ripe tomatoes

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.