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Ingredients

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Curry Spice Blend:

  • Robertsons Turmeric
    2 g
    Added to cart:
  • Robertsons Paprika
    15 g
    Added to cart:
  • Robertsons Spice for Fish
    10 g
    Added to cart:
  • Robertsons Cayenne Pepper
    4 g
    Added to cart:
  • Knorr Chicken Stock Granules
    8 g
    Added to cart:
  • Bay leaves 3 pc
  • Coriander (ground) 30 g
  • Cumin (ground) 20 g
  • Robertsons White Pepper
    5 g
    Added to cart:
  • Cloves (pc) 1 pc
  • Dessicated coconut 80 g
  • Sugar, Brown 5 g
  • Ginger (minced) 10 g

Courgette Spiral:

  • Baby marrow/courgettes ''Zucchini'' cut into spirals 50 g

Mussels

  • Onions, diced 50 g
  • Curry Spice Blend(recipe above)
  • Half-shell mussels 10 pc
  • Butter 20 g
  • Cream 250 ml

Preparation

  1. Curry Spice Blend:

    • In a pan, dry roast all the spices and seasonings for a few minutes. Allow to cool and put through a blender until it resembles a fine powder.
  2. Courgette Spiral:

    • Blanch courgettes in boiling water with bicarb, drain and set aside.
  3. Mussels

    • In a saucepan, melt the butter. Sauté’ the onions until soft. Add the curry blend and sauté for 3 minutes. Add thecream and mussels, cook to thicken.