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
scroll for more
Curry Cream Mussels
Time: 10 minutes prep, 10 minutes cook
Servings: 5
Directions
- In a large saucepan, cook shallots and garlic in simmering wine until translucent.
- 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.
- Turn heat off, and stir in parsley and green onions. Serve immediately.
scroll for more
Summary
Reviews
February 24, 2008
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.I've cooked/tasted this recipe!
January 13, 2013
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!I've cooked/tasted this recipe!This is a variation
Comments
April 4, 2013I enjoy curry and so does my kid. I haven't tried to cook curry mussels though. I will definitely do this.
