• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Curry Cream Mussels

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 2 lb Mussels, cleaned
  • 2/3 c Water
  • 2/3 c Dry cider
  • 3 Sprigs fresh thyme
  • 1 Garlic clove, crushed
  • 2 tb Butter
  • 3 Shallots, finely chopped
  • 1 Stalk celery, finely chopped
  • 1 tb Curry Powder
  • 1 tb All-purpose flour
  • 1/4 c Half-and-half
  • 1/4 c Mayonnaise
  • Fresh dill sprigs (opt)
  • Hot crusty bread

 Directions

Place cleaned mussels in a saucepan with water, cider, thyme and garlic.
Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until
shells open. Discard any mussels which remain closed. Cool mussels in
liquid. Drain off cooled liquid, strain through a fine sieve and reserve.
Discard thyme. Remove a half shell from each mussel and arrange mussels on
4 serving plates.

Melt butter in a saucepan. Add shallots and celery and cook gently 5
minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of
reserved liquid. Bring to a boil, stirring constantly. Cover and cook
gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and
mayonnaise and mix well. Spoon sauce over mussels and garnish with dill
sprigs, if desired. Serve with bread.

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