Mussels in Curry Cream Sauce

39 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

Ingredients

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

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Metric US

Original recipe yields 4 servings

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 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.

Nutrition

Amount Per Serving (4 total)

Calories
446 cal
22%

Fat
35.5 g
55%

Carbs
10.7 g
3%

Based on a 2,000 calorie diet

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Reviews (39)

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Da Shast

Aug. 5, 2007

"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."

LINDA MCLEAN

Jul. 23, 2003

"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!"