Curry Cream Mussels Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 2lb Mussels, cleaned
  • 2/3c Water
  • 2/3c Dry cider
  • 3 Sprigs fresh thyme
  • 1 Garlic clove, crushed
  • 2tb Butter
  • 3 Shallots, finely chopped
  • 1 Stalk celery, finely chopped
  • 1tb Curry Powder
  • 1tb All-purpose flour
  • 1/4c Half-and-half
  • 1/4c Mayonnaise
  • Fresh dill sprigs (opt)
  • Hot crusty bread

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