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  • Curry Cream Mussels

    4 votes
    Curry Cream Mussels
    Prep: 10 min Cook: 10 min Servings: 5
    by Nancy Miyasaki
    193 recipes
    >

    Ingredients

    • 3/4 cup minced shallots
    • 3 tablespoons minced garlic
    • 2 cups dry white wine
    • 3/4 cup heavy cream
    • 2 tsp curry powder
    • 48 mussels - cleaned and debearded
    • 1/4 cup butter
    • 1/4 cup minced parsley
    • 1/4 cup chopped green onions

    Directions

    1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
    2. Stir in cream and curry powder. When sauce is heated through, add butter and mussels. Cover, and steam mussels for a few minutes, until their shells open wide.
    3. Turn heat off, and stir in parsley and green onions. Serve immediately.

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    Reviews

    • John Spottiswood
      John Spottiswood
      This is a very tasty mussel dish. I slightly prefer the classic French garlic/wine/tomato steamed mussels, but if you are looking for a change, this won't disappoint you.
      • Liz Arashida
        Liz Arashida
        I loved this dish, but tweaked it a little. I sautéed the onions and garlic first. Then I added cooking sake instead of white wine. I think the sake combined well with the curry more than white wine would, giving it a more Southeast Asian taste. I just loved the curry too. Sometimes when I eat mussels I feel their flavor can be a bit overpowering, but the curry really toned down that strong taste and smoothed over the flavor of this dish. This is my new go-to dish for mussels!

        Comments

        • ShaleeDP
          ShaleeDP
          I enjoy curry and so does my kid. I haven't tried to cook curry mussels though. I will definitely do this.

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