Mussels steamed in a white wine cream sauce with a hint of curry. An easy and delicious recipe, you'll love it!
69 people made this
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
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Method Prep:40min › Cook:15min › Ready in:55min
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 spring onions. Serve immediately.