Mussel Vindaloo

Mussel Vindaloo

Recipe By Michael Weldon

Ingredients

• 2 tbs butter

• 1 brown onion, diced

• 3 tbs Patak’s vindaloo paste

• 500 ml Coles beef stock

• 1 kg mussels

• 3 sprigs curry leaf

• ¼ cup Coles roasted cashews

Serve With 

• steamed rice

• naan

Method

• In a saucepan with a lid, melt the butter then add the onion and fry until softened and lightly golden. Add the vindaloo paste and fry off until fragrant and it begins to split. Add the beef stock and reduce until the gravy thickens.

• Add the mussels and cover with a lid shake and agitate the saucepan until the mussels begin to open. Once a mussel is open remove and place onto a serving dish. Keep cooking and removing the mussels until all are cooked. 

• Add curry leaf and cashews to the grave cool down for 1 minute to thicken then pour the gravy over the mussels, serve with steamed rice and some naan to soak up the extra gravy. 

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