mussels in curry cream sauce

mussels in curry cream sauce
  • 1/2 cup minced shallots
  • 2 tablespoons minced garlic
  • 1 1/2 cups dry white wine
  • 1 cup heavy cream
  • 1 teaspoon curry powder
  • 32 mussels - cleaned and debearded
  • 1/4 cup butter
  • 1/4 cup minced parsley
  • 1/4 cup chopped green onions


  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.

03/31/2017
mussels in curry cream sauce, recipe PT15M PT1H 5 455 calories

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