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Mussel and curry emulsion

A delicious sauce with a slightly spicy curry flavour and the salty taste of mussels.

Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.

Makes 1600g.

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Allergens and dietary requirements

  • Mollusks
  • Mustard
  • Egg
  • Sulphite
  • Pescetarian

Ingredients

250
g
mussel meat, boiled
2
cloves
garlic
20
g
curry paste
60
g
mustard
4
eggs
2
egg yolks
50
ml
plain vinegar
1
l
sunflower oil
as needed
salt and pepper

Scale recipe

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