Curried mussels

    55 min

    Mussels steamed in a white wine cream sauce with a hint of curry. An easy and delicious recipe, you'll love it!

    87 people made this

    Serves: 4 

    • 8 shallots, minced
    • 6 cloves garlic, minced
    • 350ml (12 fl oz) dry white wine
    • 1 (227ml) pot double cream
    • 1 teaspoon curry powder
    • 32 mussels - cleaned and debearded
    • 30g (1 oz) butter
    • handful minced parsley
    • good handful chopped spring onions

    Prep:40min  ›  Cook:15min  ›  Ready in:55min 

    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 spring onions. Serve immediately.

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    Reviews & ratings
    Average global rating:

    Reviews in English (60)


    Just used this recipe, lovely, tasty sauce, will use again!  -  07 Nov 2016


    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.  -  05 Aug 2007  (Review from Allrecipes US | Canada)


    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!  -  04 Feb 2003  (Review from Allrecipes US | Canada)