“I fancy some mussels for dinner.”
“Yeah, why not!”
“So, we can to Borough Market and get some then!”
Yeah! It’s mussels again! I just love them. I don’t know – I just think that I have special relationship with shellfish. My love with shellfish runs in my blood! 
I had previously featured Moules Marinières and Mussels in Herby Tomato Sauce that I love a lot! And this time, I tempted another of my favourite recipe that is curry mussels! Yes for curry and mussels!! Well, I did mention in my post on Moules Marinières that the curry powder used in this recipe is a mild curry mix. It’s very different from Malaysian curry powder that tends to be more spicy and pungent. I use curry powder from Ducros (one of the largest herb and spice company in France).
I am not sure if this product can be bought anywhere else. However, curry powder from McCormick or Schwartz could be the same?
When buying mussels, always look for bright, clean, and tightly close unbroken shells. They should smell briny-fresh and not fishy. It is always best to eat the mussels on the day of purchase. Before cooking, pull out the beards and scrub the shells under cold running water using a stiff brush. Discard any open mussels that don’t close with a sharp tap.
It takes less than 25 minutes in total to serve curry mussels. And it’s always best to serve with fries. Also, not to forget to have some baguettes to dip in the sauce!
Below is the recipe that I got from a french website. Bon Appétit!!
Recipe: Curry Mussels – Moules au Curry
Serves 4
Ingredients:
Mussels, 2kg
Onion (chopped), 1
Dry white wine, 150ml
Crème fraiche, 150ml
Curry powder, 1 tbsp
Cayenne pepper, 1 tsp
Parsley (chopped), 1 tbsp
Olive oil, 1 tbsp
Salt and pepper to taste.
Method:
1. In a big pot or cocotte, put in olive oil and onion. Fry the onions until soft but not brown.
2. Then, put in white wine, parseley, salt, pepper, and cayenne pepper.
3. Stir for a few minutes before putting the mussels in the pot. Put the lid on and cook the mussels for about 2-3 minutes, shaking the pan occasionally.
4. Use tongs to lift out the mussels as they open, putting them into a warm dish. Throw away any mussels that haven’t opened after 3 minutes.
5. Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand.
6. Bring to the boil and boil for 2 minutes.
7. Add the curry powder and crème fraiche, stir. Reheat the sauce without boiling and let the sauce thicken.
8. Serve the mussels in individual bowls with the sauce poured over.
10. Sprinkle with some parsley.
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May 3rd, 2009 at 12:08 am
These look delicious! And they make me miss living in London and the Borough Market…
May 3rd, 2009 at 8:12 am
I am also craving for the shellfish. And I think shellfish lovers would befriend with shellfish lovers only. Haha!
May 3rd, 2009 at 10:41 am
my favourite kind of seafood is shellfish too, especially cockles! I also love mussels and I’m sure your curry version must be really yummy.
May 3rd, 2009 at 11:04 am
They look so good! Reminds me of the green curry mussels at Belgo’s =)
May 3rd, 2009 at 1:43 pm
I must check out where can I get fresh mussels now! Looks so irresistable!
May 3rd, 2009 at 3:02 pm
Elle,
Thanks for your comment! Maybe you should make a trip to London again!
My Taste Heaven,
Hahaha.. I totally agree with you!! Join the shellfish lover club!
Piggy,
Ahh.. cockles!! I havent had them for ages!!
I really love curry mussels…I never miss this when I go to France!!
pigpigscorner,
I haven’t been there. Must give it a try one day!
lk,
Yeah – mussels don’t seem to be the usual items at the markets /wet markets… would it be easy to find?
May 3rd, 2009 at 10:19 pm
Hi, interesting post. I have been thinking about this topic,so thanks for sharing. I’ll definitely be subscribing to your blog.
May 4th, 2009 at 8:35 am
Oh my … I love mussels, I love curry … I want to eat them! =P
May 4th, 2009 at 11:19 am
How I Lost Thirty Pounds in Thirty Days,
Thank you!!
noobcook,
hehe!! another shellfish lover
May 4th, 2009 at 10:07 pm
Mmmm! Curry mussels with a good glass of white wine… I do mine with this curry too, and the same recipe!
May 5th, 2009 at 9:58 pm
This is yummy!!
May 6th, 2009 at 12:35 am
These moules au curry look so tasty !
May 6th, 2009 at 2:27 pm
Ooo, how I love shellfish too!
I will give this a go one day.
We often travel down to Belgos in London just to have their Thai Green Curry mussels. Yummy!
May 6th, 2009 at 7:25 pm
Dominique,
I just love mussels… can’t get enough of them! It reminds me about my last trip to Brussels.. that I had so much of mussels!!
I like the French curry too..
limpepsi,
Yup! You should try it!
Vanille,
hehe.. thanks!
cherylthinktank,
Yey!! Join the club!! You should give it a go.. it’s real good!
I haven’t tried Belgo, will do one day!
August 2nd, 2009 at 6:24 pm
This looks delish, am now following your lovely recipes on Twitter, adore Moules, love cooking with curry spices, in fact the aroma of your recipe is filling the air right now ….
October 19th, 2009 at 12:02 pm
I tried curry moules in Alsace for the first time, it was delish!!! Gotta cook moules for a few more time to try out more different flavor. Yours look yummy too. When I was in Brussels earlier, I saw so many different version and wish to try them all out, haha!
October 19th, 2009 at 10:15 pm
I love curry mussels too!! I also agree with you that they have so many different versions in Brussels, I went so excited!
December 1st, 2009 at 8:13 pm
These sound very similar to version I’ve found in Brussels. (my favorite place is Chez Leon, but there are others) I will make them this weekend. Where do you get a decent mussel pot?
December 1st, 2009 at 10:04 pm
Hi there,
I am sure you can buy a decent mussel pot on Amazon.