Real Recipes From Real Home Cooks ®

mussel curry

Recipe by
barbara lentz
beulah, MI

OMG so good. Your are going to need some naan or crusty bread with this

yield 2 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For mussel curry

  • 1/2 tsp
    each cumin seeds and coriander seeds
  • 2 lb
  • 1/2 c
    white wine
  • 1/4 c
  • 1
    shallot minced
  • 2 clove
    garlic minced
  • 1 tsp
    freshly grated ginger
  • 1 tsp
    ground turmeric
  • pinch of cayenne pepper
  • 2 Tbsp
    brown sugar
  • 2 1/2 c
    seafood stock
  • 4 Tbsp
    heavy cream
  • 2 Tbsp
    soft butter
  • 2 Tbsp
  • salt and pepper
  • fresh cilantro

How To Make mussel curry

  • 1
    Place the cumin and coriander seeds in a dry pan and roast over medium heat and until they are fragrant. Grind with motar and pestle or spice ginder. Place in a bowl with the ground turmeric and cayenne pepper and set aside.
  • 2
    Scrub the mussels and remove the beards. Discard any mussels that are open and won't close when tapped. In a large skillet with a lid add the white wine. Add the mussels place the lid on and turn heat to high. Cook aboutr 3 to 4 minutes shaking the pan until the mussels are open. Discard any that don't open. Strain out the liquid from the pan and reserve. Set aside the mussels until they are cool enough to handle then remove half the mussels from the shells
  • 3
    Heat the 1/4 cup of butter in the same skillet. Add the shallots, garlic and ginger cook 4 or 5 minutes. Add the spices and cook 1 minute. Add the seafood stock, brown sugar, the reserved mussel liquid and heavy cream to the skillet. Turn heat to med.low and let simmer 10 minutes
  • 4
    In the mean time. Mix the flour and 2 tbsp butter together until it make a smooth paste. Whisk into the pan to thicken the curry. Taste and adjust for salt and pepper. Add the mussels back in to warm and ladle into bowls
  • 5
    Garnish with cilantro

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