Mussels in Curry Cream Sauce39 Reviews
- Prep: 40 min
- Cook: 15 min
- Ready In: 55 min
“Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!” - by Kerry
Original recipe yields 4 servings
- 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 mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
- Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
Amount Per Serving (4 total)
- 446 cal
- 35.5 g
- 10.7 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"This is a good base recipe that I've made for mussels, shrimp, and crayfish tails. Spicewise, I find it a little too mild as is, so I ramp up the curry powder by using 2 tsp madras curry powder, a da..." See moresh of hot pepper flakes, and 1 tsp salt. If you substitute some/all of the heavy cream with half-and-half, be sure to have cornstarch on hand to thicken everything up."
"We loved this recipe! (except for Ashley) I used half and half and made two sauces; one with the curry and the other I subbed with dijon mustard. I served the mussels over thinly sliced toasted italia..." See moren bread as an appetizer. Thanks Kerry!"
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