Mussels in Curry Cream Sauce Recipe

Name: Mussels in Curry Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.
2
Add the curry powder and cook, stirring, 30 seconds.
3
Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes.
4
Add the wine and 1/4 cup water and bring to a boil over high heat.
5
Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes.
6
Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open).
7
Cover the bowl and set aside.
8
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.
9
Stir in the cognac and lemon juice.
10
Return the mussels to the pot and stir to coat with the sauce.
11
Serve with the lemon wedges and toasted baguette slices.
12
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
13
Photograph by Christopher Testani

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 1/2 teaspoons curry powder, 1 medium onion, chopped, 3 stalks celery, thinly sliced, and more.

Yes, Mussels in Curry Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussels in Curry Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions