Curry mussels and leeks

Author: Les Cultures de chez nous
Moules au cari et poireaux
Preparation 15
Baking 6
Portions 4
Freezing No
Sodium471 mg
Protein21 g
Fiber2 g
Fat17 g
Carbohydrate18 g
Iron8 mg
Calcium153 mg


  • 2 kg (about 4 1/2 pounds) of mussels
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 80 ml (1/3 cup) of white wine
  • 15 ml (1 tablespoon) of curry
  • 15 ml (1 tablespoon) of olive oil
  • 45 ml (3 tablespoons) of fresh chopped parsley
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  • In a sieve, wash mussels under cold water. Drain. Throw away mussels that won't close when hitted lightly against a work surfaces.
  • In a casserole, heat oil at medium heat. Cook leeks for 1 to 2 minutes.
  • Pour white wine and bring to a boil. Add curry and cream. Salt and bring again to a boil. Add mussels and stir.
  • Cover and cook for 5 to 6 minutes, until shells opens. if desired, spread with parsley.

Chef's notes

Idea for side dishes: Thyme fries

Wash and cut into fries 5 potatoes. Rince with cold water and drain. Lay fries in a lrge bowl. Add 30 ml (2 tablespoons) of olive oil, 15 ml (1 tablespoon) of fresh chopped thyme and 5 ml (1 teaspoon) of Espelette pepper. Salt. On a baking sheet covered with parchment pepper, set fries, without stacking it. Oven bake for 20 to 25 minutes at 400 °F (205 °C).