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Mussels in Curry Cream Sauce

Mussels in Curry Cream Sauce

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Kerry

Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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 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.
  3. Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
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Reviews

Da Shast
22
8/5/2007

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 dash 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
20
7/23/2003

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 italian bread as an appetizer. Thanks Kerry!

Suzanne
16
9/7/2003

Very good. RICH RICH RICH !! I am going to make it again but use half and half next time. Thanks for the recipe, Suzanne