Recipe by Kerry
"Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!"
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1 1/2 cups
dry white wine
mussels - cleaned and debearded
chopped green onions
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.
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
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!
Very good. RICH RICH RICH !! I am going to make it again but use half and half next time. Thanks for the recipe, Suzanne
If you like Curry and Garlic you will love this recipe!! I give it 2 thumbs up and an A+ to the taste buds.
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!!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mussels in Curry Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 319
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