Creamy spiced mussels

Creamy spiced mussels

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(13 ratings)

Prep: 20 mins Cook: 15 mins


Serves 4
Expand your seafood horizons - this recipe for mussels is not as difficult as you might think

Nutrition and extra info

Nutrition: per serving

  • kcal285
  • fat18g
  • saturates10g
  • carbs6g
  • sugars0g
  • fibre1g
  • protein19g
  • salt1.27g
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  • 2kg fresh mussel



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 150ml dry white wine
  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp plain flour
  • 1-2 tsp curry paste
  • 100g crème fraîche
  • chopped parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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25th Jun, 2016
These are lovely with Thai green curry paste.
3rd Apr, 2014
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.
11th Jan, 2014
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.
15th Mar, 2013
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)
11th Sep, 2011
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
7th Aug, 2011
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.
15th Dec, 2010
oops forgot to rate.
15th Dec, 2010
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!
31st Mar, 2010
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.
8th Aug, 2009
Absolutely delicious and so easy to make.


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