Mussel Recipes // Mains & Entrées // Sassy Curried Mussels
Cooking Time
Cooking Time:
10 min
  • Spicy
  • Gluten Free
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Sassy Curried Mussels


1 1⁄4 lb (567 g) fresh PEI Mussels
2 oz (60 mL) white wine
1 tsp (5 mL) finely chopped garlic
1 onion (shallot), julienne
1 stalk of celery
1⁄2 carrot
1 tsp (5 mL) curry paste or curry powder
3 oz (90 mL) whipping cream


  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. Place mussels in a saute pan. Add wine, garlic, carrot, onion and celery.
  3. Cover the pan until the mussels just start to open.
  4. Drain half the juices, then add cream curry paste or curry powder. Stir paste around to dissolve.
  5. Cover to finish steaming and allow sauce to reduce to thicken slightly. Remove any mussels that do not open.
  6. Serve mussels in a large oval bowl with your favourite bread or pasta and enjoy with a glass of the remaining wine.
Recipe source: Chef Alain Bosse