Mussel Recipes // Mains & Entrées // Roasted Mussels with Curried Butter Sauce
Cooking Time
Cooking Time:
15 min
  • Lactose Free
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Roasted Mussels with Curried Butter Sauce


4 lbs (1.8 kg) fresh PEI Mussels
2 cups (500 mL) dry white wine
1⁄4 cup (60 mL) butter
2 Tbsp (30 mL) vegetable oil
1 tsp (5 mL) cumin seeds
1 small red onion, finely chopped
2 clove garlic, minced
1 tsp (5 mL) madras, or other indian curry paste
1 cup (250 mL) coconut milk
sea salt to taste
handful of fresh cilantro, chopped
naan bread, warmed, to serve


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Heat oven to 500°F. Divide mussels between 2 baking sheets with sides and pour wine over mussels. Cover with aluminum foil. Roast mussels until they open, about 10 minutes. Discard any mussels that are not open.
  3. While mussels are roasting, melt butter and oil in a saucepan over medium-high heat. Add cumin seeds and sauté for 1 minute. Add onion, garlic and curry paste and continue to cook, stirring occasionally, until onions soften. Add coconut milk and cook for 3 minutes more.
  4. Spoon mussels into a serving bowl. Top with curry sauce and fresh cilantro. Serve with warm naan bread.

Note: Naan bread is an Indian flatbread available in most supermarkets. Baguette or other flat breads can be substituted
Recipe source: Chef Lindsay Cameron Wilson