Oh my this is good. If you love seafood, you’re going to love this! The cream sauce (you can make it dairy free using coconut milk) is lightly flavored with curry powder which brings this dish to a whole new level!
Cooking the curry powder (before adding in any liquids) brings out the richness of its flavor, making it even more fragrant.
Sorry I didn’t get a picture of the mussels cooking – things were moving fast that day in the kitchen! Once the mussels have been cooked in the veggie/spice/wine/water mixture, use a slotted spoon to put them in a covered bowl to keep warm while you finish making the sauce. Add the cream at this point and reduce by half. Stir in the cognac and lemon then pour mixture over hot mussels.
Mussels in Curry Cream Sauce
- 2 Tbsp butter or margarine
- 1 ½ tsp curry powder
- 1 onion finely chopped
- 3 stalks celery finely chopped
- 3 cloves garlic minced
- Salt and pepper to taste
- 1 ½ cups dry white wine
- ¼ cup water
- 4 lbs fresh mussels
- 1 cup cream half & half, heavy cream, or full fat coconut milk
- 2 Tbsp cognac optional
- 1-2 Tbsp lemon juice & zest amount to taste
- Melt the butter in a Dutch oven (or a large pot with a heavy lid), then stir in the curry powder and stir until fragrant. Add the onion, celery, garlic and some salt and pepper, sautéing until tender.
- Add the wine and water, and once the mixture has come back to a boil, add in the cleaned mussels. Cover with lid and cook for about 5 minutes, shaking pan occasionally, until mussels have opened up.
- Use a slotted spoon and place cooked mussels in a large bowl (discarding any that do not open). Add the cream to the pot and bring the mixture to a light boil. Simmer until it has been reduced by half, about 5 minutes. Stir in the lemon juice, zest, and cognac, then pour mixture over mussels.