Creamy spiced mussels

Creamy spiced mussels

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(12 ratings)

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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
285
protein
19g
carbs
6g
fat
18g
saturates
10g
fibre
1g
sugar
0g
salt
1.27g

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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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.

Recipe from Good Food magazine, November 2005

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Comments

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yumminesss's picture

My husband and I used to love this, however last year my husband had a bad seafood experience, at a restaurant. Since then I make it with a fish pie mix ( aka a trio of salmon, smoked haddock and cod,) its about 200g/300g and I keep.everything the same, except maybe the salt.

alisoncrabb's picture

Lovely!
Made this using madras curry paste and half-fat creme fraiche and used an onion instead of shallots.
Only used 1 kilo of mussels as it was just for 2 of us, but left the other quantities the same.
Really good, will definitely use again.

bennystavros's picture
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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)

coastlinewilly's picture
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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

teefus's picture
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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.

vivaves's picture
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oops forgot to rate.

vivaves's picture
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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!

dancingbunny's picture
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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.

wendywd's picture
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Absolutely delicious and so easy to make.

bedazzled116's picture
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I made this last week - very easy and tasty!
My partner loved it.

dylanski's picture
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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

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

poldark's picture
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Great for a quick and tasty meal, the sauce was delicious.

Annie4A's picture
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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

teresag1963's picture

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

bbqnutter's picture

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

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

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