MUSSELS IN CURRY CREAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside.
- Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices.
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Ruksana naseem
[email protected]I followed the recipe exactly and it turned out terrible. I don't know what went wrong.
Atikul Atikul Islam
[email protected]This recipe was a bit disappointing. The mussels were tough and the sauce was bland.
Philip Akinsola
[email protected]I'm allergic to shellfish, so I made this dish with chicken instead. It was still really good!
Sulmanmalik Sulman
[email protected]I didn't have any coconut milk on hand, so I used heavy cream instead. It turned out great!
Pakistani Darma
[email protected]This recipe is a bit too spicy for my taste, but I was able to tone it down by using less curry powder.
Bukho Swelindawo
[email protected]I'm not a big fan of curry, but I really enjoyed this dish. The curry flavor was subtle and didn't overpower the other flavors.
Daniel Bean
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
naifakan khan
[email protected]I love that this recipe is so versatile. You can add different vegetables or spices to change up the flavor. I've even made it with shrimp instead of mussels.
M imran Dashti baloch
[email protected]This recipe is a great way to use up leftover mussels. I usually make a big batch of mussels on the weekend and then use them to make this dish during the week.
Iraq Phone
[email protected]I've made this dish for parties and potlucks and it's always a hit. Everyone loves the creamy sauce and the tender mussels.
Asif AIL N D
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the whole family loves it.
Maisa Mahera
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create a really delicious and satisfying meal.
Michele Sylvia
[email protected]This recipe is a bit time-consuming, but it's worth it. The mussels are cooked to perfection and the sauce is amazing.
Snoopy Isaac
[email protected]I'm not a big fan of mussels, but I really enjoyed this dish. The sauce was so good that I even ate the mussels!
Amin Alifa
[email protected]This is a great recipe for a special occasion. It's easy to make and always impresses my guests.
Ademon Keshholla
[email protected]I love the unique flavor of this dish. The curry and coconut milk give it a really nice depth of flavor. I'll definitely be making this again.
Matthew Mores
[email protected]This was my first time cooking mussels and I was a little nervous, but this recipe made it so easy. The mussels turned out great and the sauce was delicious.
Zainali Markhand
[email protected]I've made this dish several times now and it's always a hit. The mussels are always cooked perfectly and the sauce is rich and flavorful. I like to serve it with rice or noodles.
Ali hassan
[email protected]Mussels in a curry cream sauce? I was intrigued, so I had to give it a try. And I'm so glad I did! The mussels were plump and juicy, and the sauce was creamy and flavorful. I loved the combination of the curry and coconut milk. Definitely a keeper!