Go Back
+ servings

Quick and Easy Curried Mussels

Simple and Delicious Main Course Seafood in Less than 15 minutes!
Prep Time10 mins
Cook Time6 mins
Course: Main Course
Cuisine: American, Indian
Servings: 4
Calories: 338kcal

Equipment

  • large Dutch Oven, preferably Le Creuset

Ingredients

  • 1 cup Dry white wine
  • 1 cup Heavy Cream
  • 2 garlic cloves, minced
  • 1 Tablespoon minced shallot
  • 1 stalk lemongrass lower six inches only, outer leaves removed, and stalk cut into 1 inch pieces
  • 2 teaspoons curry powder
  • pounds Penn Cove mussels rinsed and scrubbed if needed
  • 1 Tablespoon sliced scallion
  • 1 Tablespoon butter
  • 1 Tablespoon chopped fresh cilantro

Instructions

  • In a large heavy Dutch oven, bring the wine and cream to a boil with the garlic, shallot, lemongrass and curry powder, stirring.
  • Add the mussels and cook, covered, over moderately high heat for 4 to 6 minutes, or until the mussls have opened. Discard any unopened mussels and remove the lemongrass stalks,
  • With a slotted spoon, transfer the mussels to four bowls. Add the scallions and butter to the cooking liquid. Season to taste with salt and pepper. Spoon sauce over the mussels. Garnish iwth fresh cilantro if desired.

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 8g | Protein: 12g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 106mg | Sodium: 278mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1030IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 4mg