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Mussels in curry cream sauce recipe

Mussels in curry cream sauce recipe

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25 min

This mussels recipes requires only 3 ingredients and only 5 minutes cooking time.

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IngredientsServes: 4

  • 500g mussels
  • 1 tablespoon curry paste
  • 100ml creme fraiche

MethodPrep:20min ›Cook:5min ›Ready in:25min

  1. Clean mussels and place in a large pot.
  2. Add curry and creme fraiche and stir well. Cover and cook over medium heat for 5 minutes.

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Mussels in Red Curry Sauce

I have many fond memories about eating mussels&mdashbig pots or buckets of mussels, over a glass of wine, or better still, Belgian beer. Such memories take me back to my fun travels to London, south of FranceSydney, Monaco, and the times I lived in San Francisco (Plouf, a small French bistro at Belden Place was my favorite place for mussels) when I savored this shellfish goodness.

As much as I love mussels, I seldom make it at home. I usually get my mussels from Costco but the 5-lb bag of mussels is basically too much for the two of us to consume.

So when my sister and her family came to visit recently, I took the opportunity and had a mussel feast. It was great because fresh mussels are not available in Malaysia.

There are many ways to make mussels pot, my ultimate favorite is Moules à la Marinière, the popular French/Belgian version cooked with white wine and parsley.

I also like the idea of an Asian-style mussel pot so I made mussels in red curry sauce and it was an instant hit with my family.

This is my simple mussels in red curry sauce recipe. You can also make the mussels with green curry. Do remember to have some crusty bread to sop up the sweet, briny, and spicy red curry sauce. Enjoy!


Creamy Garlic Mussels recipe

Try this recipe for creamy garlic mussels – serve with a Portuguese roll to mop up the sauce. This recipe can also be used for a mussel pot. If you like garlic and cream then this is the perfect recipe.

Ingredients
300g – 500g Mussel meat
4 tsp Crushed garlic (heaped)
Aromat to taste (optional)
Salt to taste
Dry white wine
2 Tubs (250ml) cream
Milk
2 tsp Maizena (mixed in some water)
150g Tussers Cheese (grated)

How to
Put all the mussel meat in a pot.

Pour the white wine into pot, to just cover the mussels.

Add 3 heaped teaspoons of crushed garlic and salt to taste.

Put on the boil for 20 – 30 minutes on a high heat (until there is about 2 Tablespoons of wine left over).

Reduce the heat to half the temperature and add 2 tubs of cream to the pot (if the cream does not just cover the mussels, then add milk as well).

Add Aromat to taste (or salt) and last heaped teaspoon of garlic.

Mix a little bit of water to the dry Maizena to make it liquidy, and add very slowly to make a thick-ish liquid consistency (You do not have to use all the Maizena).

Remove the pot off the heat and add your grated cheese to the pot (this will thicken a little bit more).

YOU MIGHT ALSO LIKE THESE MUSSEL RECIPES:

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19 votes, average: 2.84 out of 5)

Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.


Thai Red Curry Mussels

  • Author: Sam | Ahead of Thyme
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 - 3 servings 1 x
  • Diet: Gluten Free

Description

Show off your kitchen skills with quick and gorgeous Thai red curry mussels. Serve with a side of bread for dipping.

Ingredients

  • 2 tablespoons butter
  • 2 tomatoes, seeded and chopped
  • 1 tablespoon garlic, pressed or minced
  • ½ tablespoon ginger, grated
  • 1 can lite coconut milk ( 14 oz .)
  • 2 tablespoons thai red curry paste
  • ¼ cup fresh cilantro, chopped
  • 1.5 lbs. mussels, debearded and scrubbed (about 30 mussels)
  • ¼ cup Thai basil leaves
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon lime juice
  • french bread for dipping (optional)

Instructions

  1. Melt the butter in a large wok over medium heat.
  2. Add the tomatoes, garlic and ginger and saute for about 2 minutes.
  3. Pour in the coconut milk and red curry paste. Add in half the cilantro. Stir to combine.
  4. Let simmer for a couple of minutes.
  5. Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5 minutes.
  6. Add the basil leaves, fish sauce and lime juice. Cook for another minute.
  7. Serve in a large bowl with a side of french bread for dipping. Sprinkle the remaining cilantro on top.

Keywords: thai red curry mussels, thai mussels, mussels, how to make mussels, 10-minute mussels, easy mussel, seafood, thai seafood


Mussels in Coconut Curry Sauce recipe for the Instant Pot

In case you didn’t hear, I have a new cookbook coming out on March 17th, and it’s available for pre-order now! Pressure Cooker Cookbook for Beginners is all about helping Instant Pot and pressure cooker newcomers to feel more confident using their device while sharing easy, delicious beginner recipes to show you all the possibilities these revolutionary gadgets have to offer. Learn more and pre-order Pressure Cooker Cookbook for Beginners on Amazon here!

Today I’m sharing one of the recipes from the book as a sneak peek: Mussels in Coconut Curry Sauce. Perfect for a romantic meal (Valentine’s Day is coming up, after all) or a special occasion, this dish looks and feels fancy, but is surprisingly quick and easy to make in the Instant Pot or pressure cooker. Mussels cook to perfection in a savory coconut curry sauce that you’ll be tempted to eat with a spoon (I know this from experience!). I like to serve this as an appetizer with French bread for dipping so that we can savor every last bite of both the mussels and the sauce.

I’ve got the full recipe at the bottom of this post (Jump to Recipe), but first I’ll share some step-by-step instructions and pictures to help you make these Instant Pot mussels.

Tip: I recommend having extra sealing rings for your pressure cooker so that you can use different rings for savory vs. sweet recipes, since the ring tends to absorb flavors of food cooked in your Instant Pot (especially for meals with strong flavors, like curries). You can get extra sealing rings for your specific pressure cooker model and size on Amazon (I like this color-coded set – affiliate link). See all my must-have accessories for the Instant Pot in this post.

This is all you need to make these delicious pressure cooker mussels.

You start by preparing your mussels. First, rinse the mussels under cold water in a colander.

Inspect the mussels and discard any that are open or cracked.

If any “beards” (the thin, sticky membrane around the edge) remain, pull them off.

When you’re ready to get cooking, you’ll start by melting some butter in a pot. If using an electric pressure cooker (like an Instant Pot), select the Sauté function. If using a stovetop pressure cooker, heat the pot over a burner on medium-high heat.

Add some finely chopped shallots and minced garlic and sauté for 2 minutes.

Next, pour some white wine into the pan and sauté for 3 minutes more. Stir with a wooden spoon and scrape any browned bits from the bottom of the pot. Press cancel (for electric multi-cooker pressure cookers) or turn off the burner (for stovetop pressure cookers).

Stir in coconut milk, chicken broth, curry powder, and salt until well combined.

Add the cleaned mussels to the pot and stir to coat them with the sauce.

Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 3 minutes at high/normal pressure (if using an electric pressure cooker for stovetop pressure cookers, heat over a burner on high heat, set a timer for 3 minutes after the pot has reached pressure, then reduce the heat to low*). Keep in mind that it will take 8 to 9 minutes for the pot to come to pressure before the cooking time begins.

*If you have an electric cooktop, the burner may not cool down fast enough. For electric cooktops (like the one I have at home), I use a two-burner method with my stovetop pressure cooker. When my pot is nearing full pressure, I pre-heat a second burner to low heat, then carefully transfer the pressure cooker to that burner after it has reached pressure.

After the pressure cooking time ends, electric pressure cookers will automatically turn off their heat (stovetop pressure cookers must be removed from the heat source). Release the pressure using the manufacturer’s quick release method.

Serve the mussels immediately in their sauce with some French bread on the side to dip into the sauce.

If you like this one, then you’ll love Pressure Cooker Cookbook for Beginners! Reserve your copy now! Here’s the Instant Pot Mussels in Coconut Curry Sauce recipe.


How to Make the Best Yellow Curry Mussels

  1. Sauté aromatics. In a large pot or skillet, heat oil over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Stir in onion and garlic and sauté until fragrant and soft, 2-3 minutes.
  2. Cook mussels. Add mussels and wine. Cover the lid and steam for 6-8 minutes until all shells are wide open. If you don't have a lid to cover, stir occasionally to help cook evenly.
  3. Add sauce. Add sour cream, soy sauce, curry powder and red pepper. Stir well and bring the sauce to a simmer, about 3-5 minutes. Season with pepper and garnish with cilantro.
  4. Serve. Serve immediately. You can serve yellow curry mussels as a delicious appetizer with a side of crusty bread to soak up all that juicy yellow curry sauce. You can also serve them over rice or pasta.

  • 1 medium bowl
  • 2 small bowls
  • 1 medium plate
  • 1 measuring cup
  • Measuring spoons
  • Chopping board
  • Knife
  1. Remove the tahong meat from the shells. Wash and drain well. Set aside.
  2. In a bowl, combine the egg white, cornstarch, flour, salt, and pepper. Mix until well combined. Dredge the mussels pieces into the mixture.
  3. In a pot, heat the oil. Deep-fry the mussels until golden brown.
  4. Remove from the heat. Transfer to a fry rack to drain the excess oil. Set aside.
  5. In a pan, fry the garlic in butter. Add a little oil to prevent the butter from burning. Once it is ready, toss the fried mussels until all pieces are coated. Serve immediately and enjoy.

Fish Recipes: Mussels in Curry Cream Sauce

Curries, once popular mainly in India and in the UK, are gaining ground in the US as a favorite staple food – probably because of their notable versatility. The creamy curry recipe we have here is designed for mussels, but it works equally well with shrimp, clams, crayfish, or the day’s catch. And if you’re hesitant to give this fish dish a try because you’ve never been a fan of curries, take comfort in the fact that our mussels in creamy curry sauce recipe has been uniformly popular among those people who don’t typically like curries. So try it, and then tell us what you think in the comments.

  • 1/2 c. minced shallots
  • 2 tbsp. minced garlic
  • 1.5 c. dry white wine or cooking wine
  • 1 c. heavy cream
  • 2 tsp. curry powder
  • Dash of hot pepper flakes (optional)
  • 32 fresh mussels, cleaned and debearded
  • 1/4 c. butter
  • 1/4 c. fresh minced parsley
  • 1/4 c. finely chopped green onions

1. Cook shallots and garlic in wine over medium heat in a large saucepan until both are translucent and tender.

2. Stir in the cream, curry powder, and hot pepper flakes, then add the mussels to the cooking pot.

3. Cover to let the mussels steam until the shells open. Remove the cooked mussels with a slotted spoon and transfer them to a bowl, discarding any mussels that have not opened.

4. Whisk the butter into the sauce until fully incorporated, then turn the heat off and stir in the parsley and green onions.


Creamy masala mussels

A big pot of steamy mussels in a creamy masala sauce is the perfect dish to share. Make sure you have a nice loaf of crusty white bread to break off and dip into the delicious curry sauce.

Sedgwick’s The Original Old Brown is celebrating its 100-year birthday and they asked me to jump on board. They got an overwhelming number of stories and recipes from people who loved their sherry style wine they decided to make a commemorative book. I adore cooking with sherry and Old Brown, and as any self-respecting South African will know, is part of our heritage. Most people I know have one or other story to tell and I have family members that won’t go on a fishing trip with out it. I can recall a few fireside parties in my misspent youth with a bottle in hand and finding the sweet nectar quite delectable.

I’m now all grown up and love to cook with it, so choosing what to make was a difficult. The robust flavour sits comfortably with chocolate and caramel so I was hugely tempted to make the chocolate mousse or the birthday cupcakes that feature The Original Old Brown in the cake, the filling and the caramel drizzle. In the end I settle d for the creamy masala mussels, which sounded perfect and delicious. I’m also a big fan of a pot of saucy mussels. It also occurred to me that this is a perfect dish for summer or winter. Its not a heavy dish, but the spicy, creamy broth is unbelievably comforting too.

Top tip – when buying a kilogram of mussels, always buy a few extra to compensate for the few that might not open. The heat level is mild, so if you want more spice, add chilli or a hotter curry. Personally it was spot on for me. This is the perfect dish to throw together last minute, and despite its simplicity will always impress.

Recipe – feeds 2 as a main or 4 as a starter

  • 1kg/ 2 lb mussels (beards removed and cleaned)
  • 30ml – 45 ml / 2-3 Tbsp olive oil
  • 2 celery sticks finely chopped
  • 1 onion finely chopped
  • 15ml / 1 Tbsp garlic, minced – about 2 – 3 cloves
  • a sprinkle of salt and pepper
  • 30ml / 2 Tbsp garam masala or mild curry powder
  • 180ml / ¾ cup Original Old Brown (medium cream sherry if you are not in SA)
  • 250ml / 1 cup fresh cream
  • fresh lime wedges and coriander leaves to serve

Heat the olive oil in a large heavy based pot with a lid and sauté the onions and celery until soft and translucent – about 5 minutes. Add the garlic and a lilght seasoning of salt an pepper and cook for a further minute or so. Add the curry and give it a good stir.

Add the sherry and the mussels and put the lid on the pot. Cook for 5 – 7 minutes on a medium to high heat giving the pot a good shake every now and again.

Open and remove any mussels that didn’t open. Add the cream and heat through.

Serve with lime wedges to spritz and fresh coriander leaves.

This post is proudly sponsored by Sedgwick’s The Original Old Brown and they are giving away a hamper that includes a bottle plus their � years of stories’ book. Leave a comment on my Facebook page and stand a chance to win. Open only to South African readers.


1. Cook the spaghetti in a large pan of rapidly boiling salted water until al dente. Drain.

2. While the spaghetti is cooking, remove the beards from the mussels and scrub away any grit. Discard any open mussels. Set aside. Heat the oil in a large pan. Add the garlic and stir over low heat for 30 seconds.

3. Add the wine and mussels. Simmer, covered, for 5 minutes. Remove the mussels, discarding any that don't open, and set aside.

4. Add the cream, basil and salt and pepper, to taste, to the pan. Simmer for 2 minutes, stirring occasionally. Serve the sauce and mussels over the spaghetti.


Watch the video: Λιγκουίνι με μύδια σε σάλτσα ντομάτας. Alpha Κύπρου (January 2022).