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Moules au curry (Curried Steamed Mussels)

This delightful recipe is easy to follow and perfect for any occasion.

Total Time
30 mins
Course: Appetizer

Ingredients

  • 2 kilos 4 lbs mussels
  • 4 shallots peeled and finely minced
  • A few sprigs of fresh parsley minced
  • A pinch of cayenne pepper
  • A splash of white wine
  • 250 ml 1 cup cream
  • 2-3 Tbs curry powder
  • butter

Instructions

    Cup of Yum
  1. Begin by lightly sautéing chopped shallot and parsley in butter (or butter mixed with some olive oil), sprinkle this soffritto with a bit of cayenne pepper (not too much, just enough to give the dish a little 'kick') then pour over a cup or so of white wine. Allow to simmer for a few minutes.
  2. Add your mussels, in their shells. Cover and allow the mussels to steam until they open, then transfer the mussels with a slotted spoon to a heated serving vessel (I find that an enameled cast-iron soup pot is ideal) and keep warm while you make the sauce.
  3. Allow the juices in the pot to reduce for a minute or two over high heat, then add a good pour heavy cream and sweet curry powder (or curry paste if you have it) to taste. Allow to reduce to a saucy consistency and pour over the mussels.
  4. Sprinkle with a bit more chopped parsley and serve immediately.