Recipes

Mussels with Curried Cream
  • Ingredients
  • 4 pounds mussels in shell
  • 3/4 cup dry white wine
  • 4 tablespoons olive oil
  • 1/2 teaspoon curry powder
  • 1/2 cup chopped shallots
  • 2 cups chopped mushrooms
  • 1-1/2 cups chopped ripe tomatoes
  • 3/4 to 1 cup light cream
  • 1/4 cup minced fresh parsley
Directions
  1. Scrub the mussels to remove any dirt
  2. Pull off the beards (a twisted fiber connected to the shell)
  3. Discard any mussels that are open
  4. In a large pot, combine the mussels with the wine and 2 table- spoons of the oil
  5. Cover, bring to a boil, and steam the mussels over high heat for 5 minutes, or until the shells have opened
  6. Discard any unopened mus- sels
  7. Remove the mussels from the shells
  8. Strain the liquid through a fine sieve
  9. Reserve the broth. In a medium-size saucepan, heat the remaining 2 tablespoons olive oil
  10. Add curry, shallots and mushrooms
  11. Saute, stirring constantly, until the shallots and mushrooms soften slightly
  12. Add some reserved mussel broth at intervals stirring and allowing to reduce
  13. When all the broth has been added, and the amount of liquid has reduced to 1 to 1 1/2 cups, add the chopped tomatoes
  14. Cook for 2 minutes, stirring constantly
  15. Fold in the mussels and add cream to the desired consistency
  16. Toss gently with hot pasta such as tomato spirals or tiny seashells
  17. Serves 4.


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