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
STEAMED MUSSELS WITH WHITE WINE AND GARLIC
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.
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 LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
MUSSELS WITH WHITE WINE
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Provided by Dawn Perry
Categories Onion Shellfish Quick & Easy Dinner Lunch Seafood Mussel White Wine Simmer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- For lemon aioli:
- Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill.
- DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
- For mussels:
- Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
- Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.
- Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.
More about "mussels steamed with white wine and curry leaves recipes"
KARNATAKAN MUSSELS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category StarterTotal Time 30 mins
BEST STEAMED MUSSELS IN WHITE WINE RECIPE - HOW TO …
From delish.com
OVEN-STEAMED MUSSELS WITH GARLIC AND WHITE WINE
From onceuponachef.com
CURRY LEAF AND WHITE WINE MUSSELS RECIPE | SBS FOOD
From sbs.com.au
STEAMED MUSSELS WITH WHITE WINE BROTH - INSPIRED TASTE
From inspiredtaste.net
CURRIED STEAMED MUSSELS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 20 minsCategory MainsCalories 445 per serving
- Debeard and scrub the mussels, discarding any that feel heavy, have broken shells, or don’t close when lightly tapped against the counter.
- Melt the butter over medium heat in a large stock pot. Add the shallots and saute until softened, about 3 minutes, stirring often. Add the garlic and saute for 1 minute. Increase the heat to high. Add the white wine and mussels, cover and cook until the mussels open, 5 to 9 minutes, shaking the pan occasionally.
- With a slotted spoon, remove the mussels to a bowl, discarding any that didn’t open. Wrap the bowl in a clean tea towel and keep warm.
- Add the curry powder and cream to the pot and bring to a boil over high heat. Reduce the heat to low, add the lime juice and cook to thicken slightly. Return the mussels to the pot, toss to coat and heat through. Ladle the mussels and broth into warmed bowls and sprinkle with cilantro. Originally published September 22, 2005.
STEAMED MUSSELS IN WHITE WINE BROTH | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (8)Uploaded Nov 4, 2022Category Appetizers, EntreePublished Nov 2, 2022
MUSSELS STEAMED WITH WHITE WINE AND CURRY LEAVES - BIGOVEN
From bigoven.com
MUSSELS STEAMED IN WHITE WINE - THE DAILY MEAL
From thedailymeal.com
STEAMED MUSSELS WITH WHITE WINE SAUCE - FOOD & WINE
From foodandwine.com
MUSSELS RECIPE - STEAMED WITH WHITE WINE GARLIC BUTTER SAUCE
From zestfulkitchen.com
SEA BASS, MUSSEL AND WHITE WINE CURRY RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
STEAMED MUSSELS WITH WHITE WINE AND GARLIC - JESSICA GAVIN
From jessicagavin.com
STEAMED MUSSELS WITH WHITE WINE AND CREAM - THE DAILY MEAL
From thedailymeal.com
STEAMED MUSSELS IN WHITE WINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love