Mussels in Curry Sauce
These Mussels in Curry Sauce are incredible with a great combination of ingredients that compliment the delicate taste of these shellfish.
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.