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

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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Nicola

    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...

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bbqnut

    14 January 2008

    bbqnut commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo teresag1963

    20 January 2008

    teresag1963 commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Anne

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Frieda

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Frieda

    16 August 2008

    Frieda rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo recipes

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jenn

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo wendy

    08 August 2009

    wendy rated and commented on this recipe

    5 stars

    Absolutely delicious and so easy to make.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo teapot

    31 March 2010

    teapot rated and commented on this recipe

    3 stars

    I'd never made mussels before and didn't want to use curry powder and cream the first time round, so I just made them plain with some good stock and lots of garlic and shallots and parsley, they were delicious with some crusty bread.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo PanClanger

    15 December 2010

    PanClanger commented on this recipe

    Very nice indeed. Used cava instead of white wine, bog-standard onion instead of shallots, half-fat creme fraiche, and a mixture of chopped parsley and coriander. Turned out magnificently! Served with oven-cooked chips (made from scratch, not the frozen ones in plastic bags) - most enjoyable. Definitely one for the binder, will be making again - would happily serve this to impress friends!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo PanClanger

    15 December 2010

    PanClanger rated and commented on this recipe

    5 stars

    oops forgot to rate.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Teefus

    07 August 2011

    Teefus rated and commented on this recipe

    5 stars

    Easy and quick. I put the chilli in with the sauce to soften and ease the intensity. I only had curry powder and not paste, so that went in at the same time. It all worked a treat and I can't wait to make another batch. It had a good flavour without being too hot, so should be good for most people.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bill woodcock

    11 September 2011

    bill woodcock rated and commented on this recipe

    4 stars

    Did this today for a starter. I'm not a big fan of mussels but my mum is and she went mad for them! The sauce was nice too, needed thicken up a bit but that's not a problem. I added some chilli and garlic toooo! nomnomomom! x

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jo's Recipes

    15 March 2013

    Jo's Recipes rated and commented on this recipe

    5 stars

    Thank you so much for the recipe. I made it tonight and thoroughly enjoyed it. I can never make my mind up as to whether or not I like mussels- but I certainly liked them done this way! :o)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

Per serving

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close