Curry Mussels

Ingredients

• 2 lb Mussels (cleaned, debearded, discard any that stay open when tapped)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 2 Tbsp Unsalted Butter (softened)
• 1 clove Garlic (minced)
• 1 medium Onion (diced)
• 1 Tbsp Curry Powder (mild or medium heat)
• 0.5 cup White Vermouth (can substitute dry white wine)
• 0.25 cup Heavy Cream (for thickening)
• 2 Tbsp Fresh Cilantro (chopped, plus extra for garnish)
• to taste Salt (prefer sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Clean and Debeard Mussels

   Rinse mussels under cold water. Scrub shells with a brush. Pull off the "beard" (the fibrous threads) by giving it a firm tug. Discard any mussels that stay open when tapped – they are dead.

   Time: PT10M

2. Prep Aromatics

   Dice the onion, mince the garlic, and roughly chop the cilantro. Set aside.

   Time: PT5M

3. Sauté Onion

   Heat the olive oil and butter in the pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium

4. Add Garlic and Curry

   Stir in the minced garlic and curry powder. Cook for 1 minute until fragrant, stirring constantly to avoid burning.

   Time: PT1M

   Temperature: Medium

5. Deglaze with Vermouth

   Pour in the white vermouth (or wine) and stir, scraping up any browned bits. Increase heat to bring the mixture to a gentle boil, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑High

6. Cook Mussels

   Add the cleaned mussels to the pot, cover with the lid, and let them steam for 4‑5 minutes. The shells should open fully; discard any that remain closed.

   Time: PT4M

   Temperature: Medium‑High

7. Finish Sauce

   Remove the lid, stir in the heavy cream, and season with salt and freshly ground black pepper. Let the sauce simmer gently for 2 minutes to thicken.

   Time: PT2M

   Temperature: Low

8. Garnish and Serve

   Stir in the chopped cilantro, give the pot a final gentle toss, and serve the mussels hot, spooning extra broth over each serving.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

8 g

Fat

12 g

Fiber

1 g