Mussels in curry sauce

A delightful mussel dish with a nice flavor of curry. I served this to Sabrina and Alex in August 2008. Alex doesn't like mussels but Sabrina loved it. The sauce was awesome.

Ingredients (serves 4):

  • 2 lbs fresh mussels.
  • 2 tablespoons olive oil.
  • 1 medium onion, finely chopped.
  • 3 cloves garlic, minced.
  • 2 teaspoons finely chopped fresh ginger root.
  • 1 tablespoon curry powder.
  • 1/2 cup dry white wine.
  • 1 cup whipping cream.
  • 1/4 teaspoon salt.
  • 1/4 teaspoon black pepper.
  • 3 tablespoons chopped fresh coriander.
  • 2 green onions, chopped.


  • Purchase fresh mussels (I used frozen highlighner mussels for this. They're pretty good). 
  • Scrub mussels with a stiff brush or nylon pad under cold running water. 
  • Remove beards that are attached to the mussels; discard. 
  • In a large heavy saucepan, heat oil over medium heat; add onion, garlic and ginger and cook for 3 minutes or until softened, stirring freqently. 
  • Add curry powder; cook stirring for 30 seconds. Pour in wine; bring to simmer over medium-high heat. 
  • Add mussels; cover and cook for 5 to 7 minutes or until mussels are open, shaking pan occasionally to redistribute mussels. 
  • With a slotted spoon, remove mussels and keep warm, discarding any that do not open. 
  • Bring liquid in saucepan to a boil over high heat; boil uncovered for about 3 minutes or until reduced to about 1/2 cup. 
  • Pour in cream; boil for about 2 minutes or until thick enough to coat spoon. 
  • Season with salt and pepper to taste. 
  • Transfer mussels to serving dishes. 
  • Pour sauce over mussels; sprinkle with coriander and green onions. 
  • Serve immediately.