Steamed Mussels with Curry and Mint

Steamed Mussels with Curry and Mint
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  • 12 (1/2-inch-thick) slices French bread baguette (about 4 ounces)
  • ½ cup finely chopped shallots
  • 4 pounds mussels
  • 1 cup dry white wine
  • 1 ½ teaspoons curry powder
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons whipping cream
  • + 1 more ingredients
    • 1/3 cup chopped fresh mint

Cook curry in a small saucepan over medium heat 2 minutes or until toasted, stirring constantly. Remove curry from pan; set aside.Bring wine and shallots to a boil in a large Dutch oven; cover and cook 5 minutes. Add mussels; cover and cook 5 minutes or until shells open. Remove mussels from pan ...

View full recipe at My Recipes


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