Mussels in a spiced Champagne sauce
Serves: 2 as a starter
Prep time: 20 minsTotal time: 
Recipe photograph by Rob Streeter
Mussels in a spiced Champagne sauce
A splash of fizz and a hint of spice makes an elegant starter – with plenty of bubbles left over!
Serves: 2 as a starter
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
583Kcal
Fat
50gr
Saturates
31gr
Carbs
3gr
Sugars
2gr
Fibre
2gr
Protein
15gr
Salt
0.9gr
Orwells Restaurant
Chefs Ryan Simpson and Liam Trotman opened modern British restaurant Orwells in Binfield Heath, Oxfordshire, in 2010. Housed in an 18th-century former pub, Orwells was named 2017 Restaurant of the Year in the Good Food Guide Editors’ Awards, and holds four AA rosettes. Ryan and Liam, who married earlier this year, live above the restaurant
See more of Orwells Restaurant ’s recipes
Orwells Restaurant
Chefs Ryan Simpson and Liam Trotman opened modern British restaurant Orwells in Binfield Heath, Oxfordshire, in 2010. Housed in an 18th-century former pub, Orwells was named 2017 Restaurant of the Year in the Good Food Guide Editors’ Awards, and holds four AA rosettes. Ryan and Liam, who married earlier this year, live above the restaurant
See more of Orwells Restaurant ’s recipes
Ingredients
- 20g unsalted butter
- ½ small leek or 4 spring onions, finely chopped
- 150ml white sparkling wine – we like to use Champagne or English sparkling
- ½ tbsp mild curry powder
- 2 kaffir lime leaves (dried is fine)
- a small pinch of saffron
- 100ml vegetable stock (gluten-free if necessary)
- 150ml double cream
- 500g mussels, cleaned
- a squeeze of lemon juice
Step by step
Get ahead
Clean the mussels and store in the fridge overnight.
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Melt the butter in a large pan and soften the leek over a low heat for 8-10 minutes without letting it colour. Pour in the sparkling wine, increase the heat and reduce by half.
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Add the curry powder, kaffir lime leaves, saffron, stock and double cream. Season and bring to a simmer.
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Tip the mussels into the pan, mix into the sauce, cover and cook for 5 minutes or until the shells have opened.
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Taste the sauce, adding lemon juice and some more seasoning if needed. Ladle the mussels and sauce into 2 shallow bowls to serve.
