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

Kerry
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, cook shallots and garlic in simmering wine until translucent.

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  • 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

445.5 calories; protein 6.4g 13% DV; carbohydrates 10.7g 4% DV; fat 35.5g 55% DV; cholesterol 127.6mg 43% DV; sodium 172.3mg 7% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/05/2007
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. Read More
(29)

Most helpful critical review

Rating: 3 stars
01/26/2009
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 Read More
(3)
70 Ratings
  • 5 star values: 46
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
08/05/2007
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. Read More
(29)
Rating: 5 stars
07/23/2003
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! Read More
(24)
Rating: 4 stars
09/07/2003
Very good. RICH RICH RICH!! I am going to make it again but use half and half next time. Thanks for the recipe Suzanne Read More
(16)
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Rating: 5 stars
08/28/2003
If you like Curry and Garlic you will love this recipe!! I give it 2 thumbs up and an A to the taste buds. Read More
(10)
Rating: 5 stars
02/08/2010
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 AT ALL. It was amazing just the way it was!! We all loved it!! Read More
(9)
Rating: 5 stars
01/19/2007
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! Read More
(6)
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Rating: 5 stars
09/23/2007
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. Read More
(6)
Rating: 4 stars
12/17/2002
really easy everyone loved it. thanks. Read More
(4)
Rating: 3 stars
01/26/2009
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 Read More
(3)