Curry Cream Mussels

    55 minutes

    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.

    90 people made this

    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

    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 in English (60)


    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


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


    really easy, everyone loved it. thanks.  -  29 Sep 2008