Mussel Curry Ragout

1. brush mussels properly under cold water, remove beards and remove opened mussels. Clean celery and finely dice two stalks. Set aside.

Roughly dice remaining celery with onions, carrots and leeks.

In a large saucepan, sauté the coarsely diced vegetables in hot olive oil for 2-3 minutes. Add mussels and deglaze with white wine. Cover and cook over medium heat for 5 minutes.

Drain on top, pouring 250 ml of mussel stock through a sieve lined with kitchen roll into a bowl. Cool mussels, remove unoiled mussels. Remove the meat from the mussel shells. 3.

Finely dice shallots and garlic. Heat butter and sauté shallots, garlic and finely diced celery. Dust with curry and flour and sauté briefly. Extinguish with the measured mussel stock. Add 100 ml of whipping cream and cook over medium heat for 5-8 minutes. Season with salt and pepper.

Whip the rest of the cream until stiff. Drain tomatoes well and cut into fine cubes. Fennel greens, tomatoes and mussel meat in the hot curry sauce form and fold in the whipped cream.

Keep warm.

For the Spaghetti Rösti, cook the spaghetti in enough boiling hot salted water until al dente. Pour into a colander, rinse and drain well.

Mix the egg with the Parmesan and add to the spaghetti.

Season with salt and pepper. Cook olive oil in a non-stick frying pan.

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