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My review
Mussels in Curry Cream Sauce
Kerry
"Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!"
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Ingredients
55 m servings 446 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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 Facts
Per Serving: 446 calories; 35.5 g fat; 10.7 g carbohydrates; 6.4 g protein; 128 mg cholesterol; 172 mg sodium. Full nutrition
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Reviews
Read all reviews 5264 Ratings
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Most helpful positive review
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...
Most helpful critical review
1/25/2009
we fd up! it was a bit flavorless for us. we ended up using curry paste instead of curry powder, perhaps that was the problem. dont let us cook alone again, thank you. sincerely, meeks & keeks
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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...
2/4/2003
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 ...
11/17/2002
Very good. RICH RICH RICH !! I am going to make it again but use half and half next time. Thanks for the recipe, Suzanne
9/15/2002
If you like Curry and Garlic you will love this recipe!! I give it 2 thumbs up and an A+ to the taste buds.
2/6/2010
I literally just made this. I doubled the entire recipe. There was three of us (two were men--who can EAT). There was just a few left. It was FANTASTIC!! This recipe DOES NOT need to be altered ...
9/23/2007
This was great. I used a tablespoon of dijon mustard instead of curry as one reviewer suggested. It was exactly like the dish I order from a local restaurant.
1/19/2007
Excellent! I followed the recipe to a t except I used half and half instead of cream. We had this on a bed of pasta but fresh bread to dip in the oh-so-yummy sauce would be great too!