Uncle Bill's Curry Mussels

READY IN: 31mins
Recipe by William Uncle Bill

A delightful mussel dish with a nice flavor of curry.

Top Review by Outta Here

Wonderful flavors in this dish, although I will use a Madras curry powder next time, as the curry powder I had on hand was a tad bland. I served this over fresh spinach fettuccine. A nice change from the usual white wine-garlic-herb method. Thanks, Bill. P.S I took pictures, but being the techno-dope that I am, I lost them while trying to download. Will try again next time I make this dish!

Ingredients Nutrition


  1. Purchase fresh mussels; DO NOT use any mussels that stay open when tapped.
  2. Scrub mussels with a stiff brush or nylon pad under cold running water.
  3. Remove beards that are attached to the mussels; discard.
  4. In a large heavy saucepan, heat oil over medium heat; add onion, garlic and ginger and cook for 3 minutes or until softened, stirring freqently.
  5. Add curry powder; cook stirring for 30 seconds.
  6. Pour in wine; bring to simmer over medium-high heat.
  7. Add mussels; cover and cook for 5 to 7 minutes or until mussels are open, shaking pan occasionally to redistribute mussels.
  8. With a slotted spoon, remove mussels and keep warm, discarding any that do not open.
  9. Bring liquid in saucepan to a boil over high heat; boil uncovered for about 3 minutes or until reduced to about 1/2 cup.
  10. Pour in cream; boil for about 2 minutes or until thick enough to coat spoon.
  11. Season with salt and pepper to taste.
  12. Transfer mussels to serving dishes.
  13. Pour sauce over mussels; sprinkle with coriander and green onions.
  14. Serve immediately.
  15. VARIATION: Light Herbed Mussels: In a large saucepan, melt 2 tablespoons of butter over medium-high heat.
  16. Add and cook 1 finely chopped onion or shallot and 4 large minced garlic cloves for 2 to 4 minutes, or until softened.
  17. Add 1 1/2 cups of white wine; bring to boil and boil for 4 minutes.
  18. Add prepared mussels; cover and boil for 4 minutes or until opened, shaking pan occasionally.
  19. Remove mussels with a slotted spoon to bowls.
  20. To the saucepan, add 3 tablespoons of chopped green onion, 1 tablespoon of chopped fresh dill and salt and pepper to taste.
  21. Pour sauce over mussels and serve immediately.

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