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Ingredients
250 g Shallot chopped
50 g celery chopped
1 tbsp extra-virgin olive oil
¾ tsp ground black pepper
25 g garlic peeled- ¾ tsp curry powder
- ¾ tsp saffron threads
1 lemon zest only- 1 orange zest only
- 750 ml dry white wine
- 1 small bouquet garni thyme, bay leaf and a piece of leek tied together
water for blanching garlic; drained
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Briefly blanch the garlic in boiling water, then drain and chop.
- Bring the measured wine to a steady simmer in a saucepan. Add shallots, celery, olive oil, pepper, garlic, curry, saffron, citrus zests and the herb bundle.
- Simmer gently for about 10 minutes. Remove the herb bundle. The aromatic vegetables remain part of the base.
- Use in a separate complete mussel recipe. If not using immediately, cool promptly in a shallow container and refrigerate within 2 hours at 40°F or colder.
Notes
This is a cooking base, not a complete mussel dish; shellfish are not included in the ingredient list.
It contains wine and is not described as alcohol-free.
