For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sauce. This will add a touch of heat that complements the curry powder beautifully. If you don't have white wine on hand, you can substitute with chicken broth or vegetable broth. The flavor will be slightly different, but still delicious. Make sure to thoroughly clean the mussels before cooking. Remove any barnacles or debris from the shells, and debeard them by pulling the beard firmly towards the hinge of the mussel. The curry powder can be adjusted to your liking. Start with 1 teaspoon and add more if you prefer a stronger curry flavor. Serve immediately, as the mussels are best when they are hot and the sauce is creamy.
Mussels in Curry Cream Sauce
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PREP TIME40 mins
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COOK TIME15 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS217
Dive into a world of flavor with these succulent mussels, bathed in a rich and aromatic curry cream sauce. A surprisingly simple dish that delivers an explosion of taste, perfect for a quick weeknight indulgence or an elegant appetizer.
Ingridients
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Nutrition
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Carbohydrate11 g
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Cholesterol128 mg
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Fiber1 g
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Protein6 g
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Saturated Fat22 g
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Sodium172 mg
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Sugar2 g
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Fat36 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 7 mins In a large, heavy-bottomed saucepan or Dutch oven, combine the minced shallots, garlic, and white wine. Bring to a simmer over medium heat and cook until the shallots are translucent and the wine has reduced slightly, about 5-7 minutes.
02 Step
Recipe View 3 mins Stir in the heavy cream and curry powder. Bring the sauce back to a gentle simmer and cook for another 2-3 minutes, allowing the flavors to meld together. The sauce should be lightly thickened.
03 Step
Recipe View 7 mins Add the cleaned and debearded mussels to the saucepan. Cover tightly and steam for 5-7 minutes, or until all the mussels have opened wide. Be sure not to overcook them, or they will become rubbery.
04 Step
Recipe View 1 mins Using a slotted spoon, carefully transfer the steamed mussels to a serving bowl, leaving the curry cream sauce in the pan. Discard any mussels that did not open during cooking.
05 Step
Recipe View 2 mins Reduce the heat to low. Whisk in the cold, cubed butter, a few pieces at a time, until it is fully incorporated into the sauce and the sauce is glossy and emulsified. Do not allow the sauce to boil.
06 Step
Recipe View 1 mins Remove the pan from the heat and stir in the minced fresh parsley and chopped green onions. Taste and adjust seasoning as needed. The sauce should be rich, creamy, and flavorful.
07 Step
Recipe View 1 mins Pour the curry cream sauce over the steamed mussels in the serving bowl. Serve immediately with crusty bread for dipping and soaking up the delicious sauce.
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Devante Skiles
Apr 27, 2025This recipe is amazing! The curry cream sauce is so flavorful and the mussels were perfectly cooked.
Jena Mclaughlinmoore
Dec 4, 2024I made this for a dinner party and it was a huge hit! Everyone loved the creamy, slightly spicy sauce.
Adriel Tromp
Aug 8, 2024Easy to follow and the results were restaurant-quality. I will definitely be making this again!
Jaycee Ondricka
Jul 19, 2024I added a squeeze of lemon juice at the end to brighten the sauce and it was perfect!