Mussels in Curry Cream Sauce


1/2 cup minced shallots

2 tablespoons minced garlic

1 1/2 cups dry white wine

1 cup heavy cream, 1 teaspoon curry powder

32 mussels - cleaned and debearded

1/4 cup butter

1/4 cup minced parsley

1/4 cup chopped green onion


  1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
  2. 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.
  3. Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.