Curry mussels with garlic fried potatoes

Name: Curry mussels with garlic fried potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 kg fresh mussels; 750 g Potatoes; 4 Garlic cloves; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 1 big onion; 1 Stalk leek (leek); 2 TABLESPOONS Oil; 1 TABLESPOON Curry Powder; 1 can(s) (400 ml) Coconut milk; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 kg fresh mussels
750 g Potatoes
4 Garlic cloves
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
1 big onion
1 Stalk leek (leek)
2 TABLESPOONS Oil
1 TABLESPOON Curry Powder
1 can(s) (400 ml) Coconut milk
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Pepper

Directions

1
Clean the mussels, wash them thoroughly and throw away any opened or damaged mussels. Peel and wash potatoes and cut or slice them into thin slices. Peel 2 cloves of garlic. Heat clarified butter in a large pan. Add potatoes, season with salt and fry over medium heat for about 15 minutes, turning several times. Add garlic at the end of the frying time and fry briefly
2
Peel and finely dice the remaining garlic and onion. Clean and wash the leek and cut into fine rings. Heat the oil in a casserole. Add onions, garlic and leek and fry. Sprinkle with curry and sauté briefly.
3
Add coconut milk and lemon juice, bring to the boil. Season with salt and pepper and add mussels. Cover and simmer for about 8 minutes until the mussels are open. Season to taste once more. Season the potatoes with pepper and serve with the mussels