Curry Cream Mussels

Curry Cream Mussels

28saves
55min


68 people made this

Fresh mussels steamed in a curry and white wine sauce with eschalots and cream. Topped with fresh parsley and spring onions, these delicious mussels are a real treat.

Kerry

Ingredients
Serves: 4 

  • 8 eschalots, minced
  • 6 cloves garlic, crushed
  • 1 1/2 cups dry white wine
  • 1 cup cream
  • 1 teaspoon curry powder
  • 32 mussels, scrubbed and de-bearded
  • 30g butter
  • handful chopped parsley
  • 6 spring onions, trimmed and sliced

Directions
Preparation:40min  ›  Cook:15min  ›  Ready in:55min 

  1. In a large saucepan, cook eschalots and garlic in simmering wine until translucent.
  2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover then 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 saucepan. Discard any unopened mussels.
  3. Whisk butter into the cream sauce. Turn heat off then stir in parsley and spring onions. Serve immediately.

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Reviews (6)

RLMIDDOC
by
4

Very good. RICH RICH RICH !! I am going to make it again but use half and half next time. Thanks for the recipe, Suzanne - 29 Sep 2008

eileen.corry
0

Used different ingredients. I needed an alcohol free version so i just swapped chicken stock for wine and voila! - 28 Dec 2009

LILACBEACH
by
0

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! - 29 Sep 2008

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