| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons curry powder
- 1 medium onion, chopped
- 3 stalks celery, thinly sliced
- 3 large shallots, chopped
- 3 cloves garlic, smashed
- Kosher salt and freshly ground pepper
- 1 1/2 cups dry white wine
- 4 pounds mussels, scrubbed and debearded
- 1 cup heavy cream
- 2 tablespoons cognac (optional)
- Juice of 1/2 lemon, plus wedges for serving
- Toasted baguette slices, for serving (optional)
Instructions
- Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside.
- Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices.
Nutrition Facts
| Calories | 691 |
| Total Fat | 35 grams |
| Saturated Fat | 19 grams |
| Cholesterol | 186 milligrams |
| Sodium | 1,222 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 2 grams |
| Protein | 43 grams |
Reviews
Cag
I cook a lot and this is my FAVORITE recipe. Like Stephanie said dipping the bread is as good as the mussels themselves. The only changes I make is that I do not add shallots only the onion and I do not add cognac. I also use “Pataks” original Hot Piquante Curry Paste as it is the only curry I use. Imagine if I followed the recipe exactly how good it would be!!!
Sooo good! Dipping the bread in the sauce is as good as the mussels themselves. Just the right amount of curry. Subtle and delicious. And so easy!
A great way to do mussels. Not sure the lemon juice added anything and I used 1 3/4 c. white wine instead of wine and water.