Curried Mussels

Oxmoor House
Curried MusselsRecipe
Oxmoor House
Steam mussels over a bath of flavorful liquids–the shells open up and the mussels become tender in about 5 minutes.
4 servings (serving size: 10 mussels, about 1/4 cup sauce, and 1 1/2 teaspoons cilantro)


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1 1/2 teaspoons butter
2 tablespoons minced shallots
3 garlic cloves, minced
1 1/2 pounds mussels, scrubbed and de-bearded (about 40)
1/4 cup dry white wine
1/2 cup light coconut milk
1/2 teaspoon curry powder
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro


Prep: 20 Minutes
Cook: 10 Minutes

Melt butter in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute or until tender. Add mussels and wine. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove mussels with a slotted spoon. Divide mussels evenly among 4 bowls. Keep warm.

Increase heat to medium-high. Add coconut milk, curry powder, and salt to pan; cook 3 minutes, stirring constantly. Ladle sauce evenly over each serving; sprinkle with cilantro.

Created date

March 2010

Nutritional Information

Calories 180
Fat 6.7 g
Satfat 2.6 g
Protein 20.2 g
Carbohydrate 8.4 g
Cholesterol 51 mg
Iron 7.0 mg
Sodium 651 mg
Caloriesfromfat 34 %
Fiber 0.1 g
Calcium 49 mg