Curried mussels from How to Eat 30 Plants a Week: 100 Recipes to Boost your Health and Energy (page 112) by Hugh Fearnley-Whittingstall

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  • celery
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  • Serves : 2-4

  • EYB Comments

    This recipe appears in the book as a variation of "Mussels with leeks, fennel and beans." Can substitute dry cider for dry white wine; curry paste for curry powder; and tinned butter beans, frozen edamame beans, or frozen peas for borlotti beans.

Where’s the full recipe - why can I only see the ingredients?

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

    This recipe appears in the book as a variation of "Mussels with leeks, fennel and beans." Can substitute dry cider for dry white wine; curry paste for curry powder; and tinned butter beans, frozen edamame beans, or frozen peas for borlotti beans.

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