The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by DENA
Reviewed: Nov. 6, 2009
I thought these were fabulous! My husband found it a little rich, but loved it also. I served it with a mixed greens salad and sourdough bread. The bread was perfect for dipping in the flavorful sauce. I used extra curry as per other reviewers comments, and I'm glad I did. I will definitely make these babies again!
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Cooking Level: Expert

Living In: Okotoks, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 6, 2009
This reciped is easy to prep and is so delicious, I'll definitely make it again. Make sure to have some sour dough bread for mopping up the sauce.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: May 6, 2009
This is a great recipe. Try substituting coconut milk for the cream and adding fresh tarragon at the very end.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 7, 2009
I've been known to prepare a great pot of mussels with white wine and fresh parmasean and never really considered any variation. Well, I tried this curry inspired recipe and found it tasted great, fast and easy to prepare. Will make it again. Thanks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
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Reviewed: Feb. 15, 2009
This recipe was easy to follow and tasted great. This is the first time I made mussels. I didn't use the curry powder and I added in a bunch of diced tomatoes instead. I served it up with a side of home made fries and a baguette with goat cheese and red pepper jelly.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 25, 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
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Kia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 8, 2008
These are excellent. If you like the broth a bit thicker, just cook it down further either before you put mussels in, or after they are cooked. I too put in a bit more curry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 30, 2008
This recipe is fantastic! My family loved it so much that they are all making it themselves!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 22, 2008
This was good, though I used half and half cream, not full cream. Very nice flavour.
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 20, 2008
A real winner. I find the leftover sauce also makes a nice soup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 8, 2008
A little more curry powder makes this a nicer dish. It was a big success in my house and asked for all the time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 8, 2007
Wow!!! This is a great recipe. My husband doesn't like curry, but he loved this. It was fantastic. I will make it again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 1, 2007
I also used 1/2 &1/2. This is the best recipe i have tried on this web site. If you like garlic and curry this is for you.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 5, 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.
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 18, 2007
This was really good. I didnt have white wine so i used some red cooking wine and it turned out just fine. We had snow crab legs with this and i used the leftover cream sauce to dip my crab in..My clams were precooked so I just added them at the end.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 27, 2007
Fantastic recipe! I'd been looking for something just like this.... Thanks so much!
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Cooking Level: Expert

Living In: Trenton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 6, 2007
Not as much curry flavor as I was hoping for and a little strong on the garlic and shallots but still tasty.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by SunFlower
Reviewed: Jan. 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!
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Photo by SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium
Living In: Jette, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 12, 2007
I loved this sooo much. I made a few changes for this recipe. I am pregnant so I used apple juice and vinigar instead of the wine. I also added shrimp with the mussels. After it was all cooked, i thickened it with flour and placed it over lingune.
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Cooking Level: Expert

Home Town: Vermilion, Alberta, Canada

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