Curry Cream Mussels

I'm out at Amani Wines Today, The Cape Town weather has turned pear shaped with dark grey clouds rolling over the mountains and with it the cold and the rain. It brings back memories of last winter sipping on a good red wine and satisfying the winter munchies with something that warms up the soul, The Following Recipe was donated by none other than Rudi Visagie our resident chef on the Wine World Network or as his mates call him The Man with a pan.I asked the charming Carmen Stevens, Winemaker at Amani to pair a wine with this recipe and her recommendation is the Amani 2008 Kamili Chardonnay-Viognier blend which displays the essence of Rose water and white pepper which transforms into a lingering expression of ginger and apricots. To view the full range of wines at Amani browse their website www.amaniwines.co.za


Mussels in curry cream sauce(Served as a starter)

Ingredients needed.

30 g butter
1 onion chopped
30 ml flour
7.5 ml curry powder
200 ml white wine
150 ml water
15 ml chopped garlic chives
salt and freshly ground black pepper
1 900g canned mussels in shell
10 ml lemon juice
75 ml cream
1 jumbo egg yolk

Instructions

1) Melt the butter in a pan and saute the onion until soft but not brown.
2) add the curry powder and flour and "mellow" for 1-2 minutes.
3) now add the wine and the water, a little at a time and beating well.
4) add the garlic chives and season to taste.
5) Finally add the drained mussels and gently simmer for 5 minutes

beat the lemon juice cream and egg yolk together, add a little of the hot liquid from the pan and mix well.
Remove the pan from the heat and add the egg yolk mixture, stir well and return to the heat taking care not to let the mixture boil or it will curdle.
When just heated through, serve immediately with hot crunchy French loaf.