Creamy spiced mussels

Creamy spiced mussels

Expand your seafood horizons - this recipe for mussels is not as difficult as you might think

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 15 mins

  1. Video tutorial: Preparing mussels

Method

  1. Scrub the mussels in a large bowl of cold water and discard any that are open. Put in a large pan with the wine. Bring to the boil, cover and shake the pan over a high heat until the mussels are open, about 3-4 mins.
  2. Tip the mussels into a colander set over a large bowl to catch the juices. Discard any that have not opened. Strain the cooking liquid through a sieve into a jug. Keep the mussels warm.
  3. Fry the shallots in the butter in the large pan until they are softened, but not browned. Stir in the flour and curry paste, and cook for 1 min. Add the cooking liquid (discarding the last little bit, which may be gritty) and season with pepper. Don't add salt, as the mussel juices will be salty enough.
  4. Stir the crème fraîche into the sauce, warming it through over a low heat until thickened and glossy. Divide the mussels between four bowls and pour over the sauce. Scatter with parsley and serve with chips or bread to mop up the juices.

Per serving

285 kcalories, protein 19g, carbohydrate 6g, fat 18 g, saturated fat 10g, fibre 1g, salt 1.27 g

Recipe from Good Food magazine, November 2005.

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Latest comments and suggestions

  • 18 December 2007

    Nicola rated and commented on this recipe

    5 stars

    Yummy, have as a main course with plenty of French bread, a real treat especially if you like curry...

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  • 14 January 2008

    bbqnut commented on this recipe

    changed the curry paste for cilly powder. found it not so harsh.

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  • 20 January 2008

    teresag1963 commented on this recipe

    I tried this today truly delicious would definately do this recipe again.

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  • 02 March 2008

    Anne rated and commented on this recipe

    5 stars

    This was a real change from my usual effort with mussels . i used curry powder as i had no paste in stock , worked very well indeed . can really recommend this dish

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  • Binder photo Lyn

    22 March 2008

    Lyn rated and commented on this recipe

    5 stars

    Great for a quick and tasty meal, the sauce was delicious.

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  • 16 August 2008

    Frieda commented on this recipe

    This recipe reminds me of Thai green curries. I like coconut cream instead of ordinary cream better.

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  • 16 August 2008

    Frieda rated this recipe

    4 stars

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  • 08 January 2009

    recipes rated and commented on this recipe

    5 stars

    Really liked this, I hadn't thought of using a cream sauce with mussels before. Used 1/2 a red chili instead of the curry

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  • 12 March 2009

    Jenn rated and commented on this recipe

    5 stars

    I made this last week - very easy and tasty! My partner loved it.

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  • 08 August 2009

    wendy rated and commented on this recipe

    5 stars

    Absolutely delicious and so easy to make.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 15 mins

Ingredients

  • 2kg fresh mussels
  • 150ml dry white wine
  • 2 shallots , finely chopped
  • 25g butter
  • 1 tsp plain flour
  • 1-2 tsp curry paste
  • 100g crème fraîche
  • chopped parsley , to serve
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Per serving

285 kcalories, protein 19g, carbohydrate 6g, fat 18 g, saturated fat 10g, fibre 1g, salt 1.27 g

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