Recipe name
Status
Servings
Dietary Info
Servings
Ingredients
Avenir Light is a clean and stylish font favored by designers. It's easy on the eyes and a great go-to font for titles, paragraphs & more.
Glassware
Glassware
Garnish
Glassware
Describe your image
Describe your image
Describe your image
Describe your image
Recipe name
Status
Servings
Dietary Info
Servings
About the dish
Rope-grown British mussels In a lightly spiced aromatic curry sauce topped with fresh apple batons. Served with curry leaf frites
MEP
Knife, Fork, Dessert Spoon, Shell Bowl & Finger Bowl
Ingredients
10ml Garlic oil SR
12 leaves Curry leaves
1 pinch Curry salt
500g Mussels
2oz Mussel sauce DK
3oz Curry sauce DK
1 sprig Curry Leaves
10g Green apple - julienne
120g Frozen Frites
pinch of curry salt
1 branch Fried curry leaves
Video
Recommendations
DRINKS
Muscadet and Moules are best friends, however Picpoul would also be excellent, or Le Son de la Terre to compliment the delicate spice of the curry sauce. For non alc try a French Zero, as lemon and Moules are best friends.
SIDES
Some bread is really needed here to make sure we get all that lovely sauce up. Fougasse works best because of the garlic flavour.
Although moules frites and “French Fries” are both from Belgium, the French have adopted the dish as if it was their own. The dish is most popular in Brittany and can be found in many restaurants along the coast.
