Mussels in Curry Cream Sauce

Total Time:
30 min
10 min
20 min

4 servings

  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons curry powder
  • 1 medium onion, chopped
  • 3 stalks celery, thinly sliced
  • 3 large shallots, chopped
  • 3 cloves garlic, smashed
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups dry white wine
  • 4 pounds mussels, scrubbed and debearded
  • 1 cup heavy cream
  • 2 tablespoons cognac (optional)
  • Juice of 1/2 lemon, plus wedges for serving
  • Toasted baguette slices, for serving (optional)
  • Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside.

  • Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices.

  • Per serving: Calories 691; Fat 35 g (Saturated 19 g); Cholesterol 186 mg; Sodium 1,222 mg; Carbohydrate 33 g; Fiber 2 g; Protein 43 g

  • Photograph by Christopher Testani

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    This recipe is featured in:

    Ultimate Wine Guide