Curried Mussels

"This delicious recipe is from my "Eve" cookbook. Eve Aronoff used to have a fabulous restaurant in Ann Arbor where we used to enjoy these mussels. We've made them several times at home. The curry cream recipe actually makes a quart, for which only 1 1/2 cups is used in this recipe. I have posted a recipe that also uses a batch of the curry cream for a torn seafood pasta. DH and I usually scale up the ingredients to make a batch and a half of curry cream, and then we enjoy both recipes."
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Ready In:
1hr 10mins




  • For the Cream:

  • Heat oil and butter in large saucepan and saute onions, ginger, garlic and jalapenos for about 3 minutes.
  • Season with spices and salt and pepper.
  • Add cream, simmer to reduce until sauce thickens, but is still silky and coats the back of a spoon, about 30-40 minutes.
  • Remove from heat, add sriracha, lime juice, and brown sugar and cheese.
  • Adjust seasonings generously to taste.
  • For the Mussels:

  • Place mussels in ice bath and stir. Discard mussels that do not close up tightly. Drain well.
  • Saute garlic, shallots, salt, pepper, and a few sprigs of thyme in olive oil in large, shallow, non-reactive pot.
  • Add mussels, shake to combine with garlic and shallots, add the white wine, thyme sprigs, and season with Kosher salt and black pepper.
  • Cover and steam for about 3 minutes.
  • Pour off half of liquid (discard or save for other use) and add Curry Cream.
  • Simmer covered until mussels are completely open--shaking the pan occasionally. Discard any mussels that do not open.
  • Adjust seasonings generously to taste.
  • Finish with topped fresh herbs and serve with crusty bread for sopping.

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I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!! I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him. My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues). I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both! Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore. <a href="¤t=PipChloe_web.jpg" target="_blank"><img src="" border="0" alt="Pip and Chloe"></a> <a href="" target="_blank"><img src="" border="0" alt="Giselle"></a> I've participated in the following events: <img src="" border="0" alt= "Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> I most recently had the privelege of being on the ZWT5 Team, the Sultans of Spice, with a great group of people. We came in second place! <img src="" border="0" alt="Photobucket"> <img src=>
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