Go Back
+ servings

Mussels in Curry Cream Sauce

Marla Hingley
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4


  • 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.
Tried this recipe?Let us know how it was!