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Curried Mussels with Tomato Sauce
(Moules au curry avec sauce tomate)

Serves 3 to 4

Cooking time: 25 minutes


1.5 kg small mussels
2 large onions (finely chopped)
2 large tomatoes (sliced)
3 crushed garlic cloves
1 tablespoon of curry powder
1 bouquet of fresh thyme
250ml white wine
Olive oil

About 1kg small potatoes (washed & peeled)
4 unpeeled garlic cloves
1 teaspoon curry powder
1 small bouquet of thyme
Salt and pepper



The potatoes:

Preheat the oven at 180°C.

Place the potatoes in a cocotte filled with hot water, on a high flame.

Cook for 3 minutes once water boils and then drain.

Place a roaster on a high flame, pour a dash of olive oil,  add the four unpeeled garlic cloves.

Add the small drained potatoes, salt and pepper and sprinkle with the curry powder.

Stir carefully so that each potato is coated by the curry powder.

Sprinkle with the small branches of thyme.

Place the roaster  at medium heat  in the oven and bake for 15 to 20 minutes.


The preparation of the mussels:

While the potatoes are baking in the oven, place a cocotte on a medium heat and  add a dash of olive oil.

Add the two finely chopped onions and the 3 crushed  garlic cloves.

Sprinkle generously with a teaspoon of curry powder.

Brown the onions and garlic and then add the two large sliced tomatoes, cook and then crush with a wood spoon and finally add the bouquet of branches of thyme.

Pour the 250ml of white wine into the cocotte and mix well

Reduce the heat slightly and allow to simmer for several minutes.

Add the muscles, stir again, then cover and cook for 3 to 4 minutes stirring each minute.

As soon as the mussels have opened, remove from the flame and serve immediately with the potatoes.