Curry Cream Mussels

Course : Curry
Serves: 4
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2 pounds mussels -- cleaned
2/3 cup water
2/3 cup dry cider
3 sprigs fresh thyme
1 clove garlic -- crushed
2 tablespoons butter
3 medium shallots -- finely chopped
1 stalk celery -- finely chopped
1 tablespoon curry powder
1 tablespoon all-purpose flour
1/4 cup half-and-half
1/4 cup mayonnaise
1 pieces fresh dill sprigs -- (opt)
1 loaf hot crusty bread

Preparation / Directions:

Place cleaned mussels in a saucepan with water, cider, thyme and garlic. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Discard any mussels which remain closed. Cool mussels in liquid. Drain off cooled liquid, strain through a fine sieve and reserve. Discard thyme. Remove a half shell from each mussel and arrange mussels on 4 serving plates. Melt butter in a saucepan. Add shallots and celery and cook gently 5 minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of reserved liquid. Bring to a boil, stirring constantly. Cover and cook gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and mayonnaise and mix well. Spoon sauce over mussels and garnish with dill sprigs, if desired. Serve with bread.

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