Mussels in Curry Sauce

Francine Lizotte


This is certainly different and has a great combination of ingredients that compliments the delicate taste of these shellfish.


☆☆☆☆☆ 0 votes

2 servings
10 Min
20 Min
Stove Top


  • 2 Tbsp
  • 1/3 c
    shallots, finely chopped
  • 1 Tbsp
    curry powder
  • 1/2 Tbsp
    ginger, minced
  • 2 large
    cloves garlic, pressed
  • 1 c
    35% heavy cream
  • 1 c
    dry white wine
  • 1 1/2 Tbsp
    freshly squeezed lemon juice
  • 2 Tbsp
    cooking sherry
  • 1 tsp
    ground himalayan sea salt, or to taste
  • 1 tsp
    freshly ground black pepper (i always use mixed peppercorns), or to taste
  • 2 lb
    mussels (about 60), scrubbed, debearded and rinsed
  • 1 Tbsp
    fresh chopped parsley, for garnish

How to Make Mussels in Curry Sauce


  1. In a large pot over medium heat, add butter and when it starts sizzling, add shallots and curry; stir for 1 minute. Add ginger and garlic; sauté for 1 minute. Pour in cream, wine and lemon juice; stir and bring to a simmer. Add cooking sherry and season with salt and pepper. Add mussels, cover, increase heat to medium-high, and cook for about 5 to 6 minutes.
  2. Transfer mussels to warm serving bowls; discard any that didn’t open
  3. Taste and adjust the sauce if necessary and cook for 5 more minutes. Spoon sauce over mussels and serve immediately with crusty bread. Serves 2
  4. To view this recipe on YouTube, click on this link >>>>

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