Mussels in Curry Cream Sauce

Mussels in Curry Cream Sauce

48

"Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!"
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Ingredients

55 m servings 446 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 green onions. Serve immediately.

Reviews

48
  1. 58 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 ...

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 ...

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.

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!

really easy, everyone loved it. thanks.

Oh boy, this is awesome. My husband and 24 yo son ate all of them making "mmm" noises throughout. Simple, savoury and delicious. At the mens' suggestion I might add some heat next time. Since I...