Curry Marinated Mussels on the Half Shell

Epicurious Gourmet, June 1999

Yield: 1 serving
Community Recipe from


  • Mussels


  1. 3/4 teaspoon Thai red or yellow curry paste
  2. 1/4 teaspoon curry powder
  3. 2 tablespoons white-wine vinegar
  4. 5 tablespoons olive oil
  5. 2 pounds mussels (preferably cultivated)
  6. 2 shallots
  7. 1 carrot
  8. 1 celery rib
  9. 1/2 red bell pepper
  10. 1/4 cup water
  11. 1/4 cup packed fresh cilantro leaves
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  13. preparation

  14. In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saut
 vegetables, stirring and adding salt to taste, until slightly softened but not browned. Add vegetables to curry mixture. In skillet steam mussels in 1/4 cup water, covered, over moderately high heat, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to another bowl. Discard any unopened mussels.
  15. Remove mussels from shells and add to curry-vegetable mixture, gently tossing to coat. Wash and reserve half of each shell. Marinate mussels, covered and chilled, at least 2 hours and up to 1 day.
  16. Just before serving, chop cilantro and stir into mussels. Fill each reserved shell with a mussel and some curried vegetables.

  17. Read More
September 2014

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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