Mussels in Curry Sauce
Seafood has always been a delicacy to me. Growing up away from any coastline, it was always a treat when my parents served us shellfish, crustaceans, molluscs or other seafood. My favorites were scallops especially in a Coquilles St Jacques, or other ones like Lobster, fried oysters, shrimp,Clams & mussels especially in my mother’s popular Paella.
The first time I had mussels by themselves was while dining with a friend in downtown Montréal at a small French bistro. It was called Moules Marinière. I was stunned! Served with a nice Baguette, this was a succulent meal. I liked it so much that I started making them at home the following week.
I never really changed anything over the years although I tried adding some ingredients but always returned to the original version which has been my go-to mussel recipe for over 30 years. Well, well, well… I sure changed my mind when I went to this quaint little restaurant by the ocean here in British Columbia. It wasn’t the classic Marinière… it was Mussels in Curry Sauce!
This dish was spectacular! I was sharing it with a friend of mine but after it was done, I ordered another one… it was THAT good! When I came back from dinner that night, I told David that we will either have to go to that place or I’ll be making it at home. Unfortunately, the restaurant closed before we got the opportunity to sample it so when push comes to shove, I had no choice but to try and duplicate it at home and I’m glad I did! I’m not sure how close I am to that restaurant’s recipe but I truly like the way it turned out.
These Mussels in Curry Sauce are incredibly flavorful! Certainly different, it has a great combination of ingredients that complements this seafood. The sauce doesn’t overpower the delicate taste of the shellfish… it actually enhances its flavor.
I realize we all have our ways of enjoying certain dishes but there’s nothing wrong with trying something out of the ordinary. I have to say that these Mussels in Curry Sauce are an amazing way to enjoy them. I like to serve this dish with bread so I can soak up the yummy sauce… oh yeah!
Bon Appétit!
Check out these other fabulous seafood recipes…
– Sautéed Scallops with Beurre Blanc
– Spanish Paella
– Vietnamese Summer Rolls
– Fettuccine alle Vongole ~ Clam Fettuccine
– New England Crab Cakes
– Coquilles St Jacques
and for even more fish and seafood recipes, click on this link… Recipe Category • Fish & Seafood
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Mussels in Curry Sauce
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Ingredients
- 2 tbsp. butter tips & tricks
- 1/3 cup shallots, finely chopped
- 1 tbsp. curry powder
- 1/2 tbsp. ginger, minced
- 2 large cloves garlic, pressed
- 1 cup 35% heavy cream
- 1 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 2 tbsp. cooking sherry
- 1 tsp. ground Himalayan pink salt, or to taste
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 2 lbs. mussels (about 60), scrubbed, debearded and rinsed
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- 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 the mussels, cover, increase the heat to medium-high, and cook for about 5 to 6 minutes.
- Transfer the mussels to warm serving bowls; discard any that didn’t open.
- Taste and adjust the sauce if necessary and cook for 5 more minutes.
- Spoon the sauce over mussels, sprinkle on some parsley and serve immediately with crusty bread.
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