Broiled mussels in curry cream (Mouclade Charentaise au curry) from Rustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond (page 41) by Audrey Le Goff

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the curry powder recipe from the notes on p. 41. Can substitute additional dry white wine for Pineau des Charentes white wine.

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