MUSSELS IN CURRY CREAM SAUCE
Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!
Provided by Kerry
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan, cook shallots and garlic in simmering wine until translucent.
- Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
- Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g
STEAMED MUSSELS IN WHITE WINE
Provided by Bon Appétit Test Kitchen
Categories Onion Steam Quick & Easy Dinner Mussel White Wine Boil Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
- Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.
MUSSELS IN WHITE WINE WITH CURRY
Provided by Florence Fabricant
Categories dinner, project, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Wash the spinach three times in cold water and place it, still wet, in a large pot. Heat, stirring, until it wilts. Drain and refresh under cold water, drain and set aside.
- In a large pot, heat 1 tablespoon butter. Add shallots and curry powder and cook 2 minutes, stirring. Add wine, cook 3 minutes longer. Add mussels, cover and cook over high heat until they open, 8 minutes.
- Transfer mussels from the pot with a slotted spoon to a big warm bowl, discarding any that have not opened. Cover the bowl with a clean towel wrung out in hot water.
- Strain the mussel liquid through a coffee filter or cheesecloth, and place it in a clean, medium saucepan. Cook over high heat until reduced by half. Add the heavy cream, and reduce again by about half, until the sauce is just a little thicker than plain heavy cream. Stir in the chives and two tablespoons butter, and season to taste with salt and pepper.
- Heat the remaining butter in a pan. Press excess moisture from spinach, add it and cook until just heated. Divide it among four large, shallow soup plates (if serving as a main course) or six plates (for a first course).
- Pull off and discard one shell from each mussel, and arrange mussels on the half shell on the spinach. Reheat the sauce, spoon it over the mussels and serve at once.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 37 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 20 grams, Sodium 1132 milligrams, Sugar 4 grams, TransFat 0 grams
MUSSELS STEAMED WITH WHITE WINE AND CURRY LEAVES
Provided by Florence Fabricant
Categories dinner, easy, quick, one pot, main course
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large lidded saucepan. Add the onion, tomatoes and curry leaves or cilantro, and cook, stirring, over medium heat until the vegetables soften.
- Stir in the cumin, and cook a few minutes longer, until the onion starts to brown. Season with salt.
- Add the mussels and wine, cover and cook over medium heat until the mussels open, about 8 minutes. Serve at once.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 17 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 4 grams, Sodium 1553 milligrams, Sugar 5 grams
STEAMED MUSSELS WITH CURRY AND LEMONGRASS
Categories Milk/Cream Appetizer Steam Quick & Easy Mussel Curry White Wine Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass. Using a slotted spoon divide mussels among 4 bowls.
- Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.
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