Mussels steamed in a white wine cream sauce with a hint of curry. An easy and delicious recipe, you'll love it!
This is a good base recipe that I've made for mussels, shrimp, and crayfish tails. Spicewise, I find it a little too mild as is, so I ramp up the curry powder by using 2 tsp madras curry powder, a dash of hot pepper flakes, and 1 tsp salt. If you substitute some/all of the heavy cream with half-and-half, be sure to have cornstarch on hand to thicken everything up. - 05 Aug 2007 (Review from Allrecipes US | Canada)
We loved this recipe! (except for Ashley) I used half and half and made two sauces; one with the curry and the other I subbed with dijon mustard. I served the mussels over thinly sliced toasted italian bread as an appetizer. Thanks Kerry! - 04 Feb 2003 (Review from Allrecipes US | Canada)
Very good. RICH RICH RICH !! I am going to make it again but use half and half next time. Thanks for the recipe, Suzanne - 17 Nov 2002 (Review from Allrecipes US | Canada)