Mussels With Curry Cream Sauce Recipes

MUSSELS IN CURRY CREAM SAUCE

Steps:

• In a large saucepan, cook shallots and garlic in simmering wine until translucent.
• Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
• Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

MUSSELS WITH COCONUT CURRY SAUCE

Steps:

• Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.

MUSSELS WITH CURRY CREAM SAUCE

Steps:

• Place a thin coat of olive oil in a pan over high heat.
• Add shallots, garlic, and curry powder and cook~~Without Browning~~.
• Add white wine.
• Bring to a boil; add mussels and cover.
• Cook until the mussels have opened.
• Then add creme fraiche and stir to incorporate.

CREAMY SPICED MUSSELS

Steps:

• 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.
• 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.
• 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.
• 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.

MUSSELS IN RED CURRY SAUCE

Steps:

• Clean and scrub the mussels with cold water. Strain and set aside.
• Heat up a deep pot and add oil. Add the garlic cloves and saute for 30 seconds and follow by the red curry paste. When you smell the red curry aroma, add water, coconut milk, fish sauce, and palm sugar and bring the sauce to boil. Adjust the taste according to your liking by adding more water, fish sauce or palm sugar.
• Transfer the mussels into the pot and stir well with the red curry sauce. Cover the pot and let the mussels cook for a few minutes or until all the shells are open. Dish out and serve immediately.

MUSSELS WITH CURRY CREAM SAUCE

Steps:

• Put the mussels in a saucepan with the wine and place over a high heat.
• Bring to the boil and cook, stirring, until all the mussels have opened.
• Strain the cooking liquid into a jug through a fine sieve.
• Discard any mussels that have not opened fully.
• Return the mussels in their shells to the pan.
• Cover and set aside.
• Melt the butter in another saucepan.
• Add the carrot and onion and cook over a low heat for 2 minutes or until softened but not browned.
• Add the sultanas, curry powder, and tomato puree.
• Cook, stirring, for one minute.
• Gradually stir in the strained mussel liquid.
• Peel the apple, cut it into wedges and add to the sauce.
• Simmer gently for five minutes.
• Add the cream.
• Pour the sauce over the mussels and heat through gently.
• Serve at once with some crusty bread to mop up the juices.

THAI RED CURRY MUSSELS

Steps:

• Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

MUSSELS IN CURRY CREAM SAUCE

Steps:

• Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside.
• Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices.