Curry-Marinated Mussels on the Half Shell

Curry-Marinated Mussels on the Half Shell
Photo by Gourmet's Studios


  • 2 pounds mussels (preferably cultivated)
  • 2 tablespoons white-wine vinegar
  • ¾ teaspoon Thai red or yellow curry paste
  • 2 shallots
  • 1 carrot
  • 5 tablespoons olive oil
  • ½ red bell pepper
  • + 4 more ingredients
    • 1 celery rib
    • ¼ cup water
    • ¼ cup fresh cilantro leaves
    • ¼ teaspoon curry powder

In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoki...

View full recipe at Epicurious


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