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Frozen seafood can be tricky to get right so the Specially Selected mussels had me skeptical at first. Upon opening the package, though, I started to sing a different tune. They were vacuum sealed ...
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Frozen fish filets won’t stop this from tasting just as good, and this recipe pulls together a lot of ingredients that shouldn’t be too impossible to find. Recipe: The Cook’s Pyjamas
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.
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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