• 2 shallots, finely chopped
  • 1 1/4 teaspoons curry powder
  • 1/4 teaspoon dried hot red pepper flakes, or to taste
  • 1 tablespoon unsalted butter
  • 3 tablespoons Sherry
  • 2 lb cultivated mussels, scrubbed
  • 1/2 cup heavy cream
  • 1/4 cup water
  • 2 tablespoons chopped fresh cilantro
  • Accompaniment: crusty bread


When spooned over steamed rice, these mussels could serve four.

Cook shallots, curry powder, and red pepper flakes in butter in a 5- to 6-quart heavy pot over moderate heat, stirring, until shallots are softened, about 4 minutes. Add Sherry and simmer, stirring, 1 minute.

Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, checking periodically after 4 minutes and transferring mussels as opened to a bowl. (Discard any unopened mussels after 6 minutes.)

Add cream and water to pot and bring to a boil. Add cilantro and salt to taste, then pour over mussels and toss lightly.

Makes 2 (main course) servings.

June 2001

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Submitted 6/13/05.
Submitted By: Meryl