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Receta Curry Cream Mussels
by Nancy Miyasaki

Curry Cream Mussels
Calificación: 4.3/5
Avg. 4.3/5 4 votos
Tiempo de Prep: Asian
Tiempo para Cocinar: Raciónes: 5

Va Bien Con: dry crusty bread

Wine and Drink Pairings: Chardonnay


  • 3/4 cup minced shallots
  • 3 tablespoons minced garlic
  • 2 cups dry white wine
  • 3/4 cup heavy cream
  • 2 tsp curry powder
  • 48 mussels - cleaned and debearded
  • 1/4 cup butter
  • 1/4 cup minced parsley
  • 1/4 cup chopped green onions


  1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
  2. Stir in cream and curry powder. When sauce is heated through, add butter and mussels. Cover, and steam mussels for a few minutes, until their shells open wide.
  3. Turn heat off, and stir in parsley and green onions. Serve immediately.