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These chicken tenders came out of the air fryer with a proper deep-fried flavor, a satisfying crunch, and well-adhered breading. The Parmesan made them a little tangy up front, but not in an ...
To make the sauce, melt the butter in a saucepan over low heat. Sweat the onion, carrot, and celery, until soft. Stir in the curry powder and cook gently for a few minutes. Add 1/2 cup of the cooking liquid from the mussels, stir in well, and cook for another minute. Dry the salmon skin thoroughly.
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Cook for about 25 minutes, then uncover the pot and give it a light shake. Spoon some of the liquid over the top of the mussels and replace the lid. Cook for 15 minutes more, shaking occasionally, turn off the heat, and let the mussels sit, lid still on, for 5 to 10 minutes. Remove a mussel and open it.
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Add the mussels, salt and pepper, and the white wine. Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and cook until all the mussels are open, 35 minutes.