Mussels in Curry Cream Sauce

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.

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