Indian · antipasti

Garlicky Mussels With Curry Cream

Name: Garlicky Mussels With Curry Cream
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 tablespoons butter; 1/4 cup coconut milk; 1 teaspoon curry powder; 1/4 cup dry white wine or dry vermouth; 2 tablespoons chopped fresh cilantro; 2 garlic cloves, minced; 1 inch bag (2 pounds) bearded mussels, rinsed thoroughly a sinkful of cold water

“Garlicky Mussels With Curry Cream is a gluten free, lacto ovo vegetarian, and primal recipe with 4 servings. This hor d'oeuvre has 82 calories, 1g of protein, and 7g of fat per serving. For $15.87 per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is a pricey recipe for fans of Indian food. If you have garlic cloves, coconut milk, curry powder, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is improvable. Try Mussels in Curry Cream Sauce, Steamed Mussels In Garlicky White-wine Broth, and Cook the Book: Garlicky Steamed Mussels with Corn and Sherry for similar recipes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butter1.5 tbsp
Coconut milk¼ cup
Curry powder1 tsp
Wine¼ cup
Cilantro2 tbsp
Garlic clovesminced2
Bag bearded mussels2 pounds, rinsed thoroughly a sinkful of cold water2 lb

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
Heat butter, garlic, and curry powder in a large (11- to 12-inch) deep skillet over medium-high heat.When garlic starts to sizzle and turn a little golden, add wine and mussels. Increase heat to high, cover, and steam, shaking pot occasionally to promote even cooking, until mussels open, 4 to 5 minutes.Reserving liquid in pan, divide shellfish between 4 large soup plates.
2
Whisk in coconut milk and cilantro; simmer to blend flavors and reduce slightly.Spoon a portion of sauce over each plate of mussels and serve immediately.