This Curry Cream Mussel dish is a delightful twist on traditional steamed mussels, infusing the briny seafood with the warm, earthy notes of curry powder and the brightness of dry cider. The mussels are first steamed to perfection, then nestled in a luxurious, velvety sauce made from butter, shallots, celery, and a blend of half-and-half and mayonnaise. The result is a tender, flavorful main course that balances heat and creaminess beautifully. Perfect for a cozy weeknight dinner or an impressive date night meal, this recipe comes together quickly using simple pantry staples. Serve with crusty bread to soak up every drop of the savory, spiced sauce.
Curry Cream Mussels
Description
This Curry Cream Mussel dish is a delightful twist on traditional steamed mussels, infusing the briny seafood with the warm, earthy notes of curry powder and the brightness of dry cider. The mussels are first steamed to perfection, then nestled in a luxurious, velvety sauce made from butter, shallots, celery, and a blend of half-and-half and mayonnaise. The result is a tender, flavorful main course that balances heat and creaminess beautifully. Perfect for a cozy weeknight dinner or an impressive date night meal, this recipe comes together quickly using simple pantry staples. Serve with crusty bread to soak up every drop of the savory, spiced sauce.Ingredients
Directions
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Place cleaned mussels in a large saucepan and add water, dry cider, fresh thyme sprigs, and crushed garlic.
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Cover the pan tightly and cook over high heat, shaking the pan occasionally, for 6-7 minutes or until the shells open.
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Discard any mussels that remain closed after cooking.
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Allow the mussels to cool slightly in the liquid, then strain the cooking liquid through a fine sieve into a measuring cup, discarding the thyme sprigs.
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Remove each mussel from one half of its shell and arrange them on 4 serving plates.
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In a separate saucepan, melt butter over medium heat.
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Add the finely chopped shallots and celery, cooking gently for about 5 minutes until softened.
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Stir in the curry powder and all-purpose flour, cooking for 1 minute to bloom the spices and cook out the raw flour taste.
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Gradually stir in 1 cup of the reserved mussel cooking liquid, ensuring no lumps form.
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Bring the mixture to a boil while stirring constantly, then cover and simmer gently for 10 minutes, stirring frequently, until the sauce thickens.
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Remove the sauce from heat and let it cool slightly.
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Stir in the half-and-half and mayonnaise until fully incorporated and smooth.
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Spoon the creamy curry sauce generously over the arranged mussels.
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Garnish with fresh dill sprigs if desired and serve immediately with crusty bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 409.0kcal
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 6.4g32%
- Cholesterol 115.8mg39%
- Sodium 239.3mg10%
- Total Carbohydrate 22.2g8%
- Dietary Fiber 0.8g4%
- Sugars 10.5g
- Protein 28.1g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
