Stewed Mussels with Curry and Rice - Currystuvade musslor med ris

STEWED MUSSELS WITH CURRY AND RICE

Currystuvade musslor med ris

Serves 4

3 tablespoons butter

1 tablespoon curry

1 finely chopped onion

2 chopped garlic cloves

3 tablespoons flour

1.2 cup water

0.8 cup creme fraiche

1 fish bouillon cube

2 tablespoons chopped dill

1 can mussels in water, 

approx 7 oz including 0,4

cup liquid in the can

1 teaspoon salt

some pepper

Melt the butter in a saucepan and sauté curry and onion. Add flour and blend well. Pour in water and creme fraiche, add the bouillon cube, bring to a boil while stirring and simmer for 3 minutes. Stir in mussel liquid, dill and mussels and heat it all through. Flavor to taste with salt and pepper.

Serve the sauce with boiled rice, a spinach salad, lemon wedges and grated carrots.

Enjoy!

Bella