Fish / shellfish

Curry mussel stew

Curry mussel stew

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Here is a delicious Mussel Curry Stew recipe.

Ingredients for 4 persons :

  • 2 kg of mussels
  • 2 broccoli
  • 2 shallots
  • 1 lime
  • 10 cl of white wine
  • 20 g semi-salted butter
  • 10 cl of heavy cream (30% fat)
  • 10 cl of coconut milk
  • 2 bird peppers
  • 1 tsp. tablespoon of curry
  • 1 tsp. 1 teaspoon of potato starch. tablespoon of water
  • Salt, pepper, coarse salt

Mussels stew with curry

- Peel and chop the shallots.

- Brush and wash the skin of the lemon, remove a few zest with a peeler. Cut these zest into julienne.

- Wash and chop the bird peppers.

- Cut the broccoli into small florets, wash it.

- Bring salted water to coarse salt to a boil, immerse the broccoli florets in it, cook for 5 minutes and cool in ice water. Drain, set aside.

- Scrape and wash the mussels. Place them in a casserole dish with the white wine.

Cover and cook over high heat until they open. Shell them. Filter the cooking juices and set aside.

- In a saucepan, melt the butter, sweat the shallots in it.

Pour in the cream, coconut milk and 10 cl of the reserved mussel juice. Reduce for 5 minutes over low heat. Add the peppers, lime zest, curry. Simmer for 2 minutes. Stir in the potato starch diluted in 1 tablespoon of water. Simmer for another 1 minute.

Filter. Place the broccoli and mussels in this sauce. Check the seasoning.

- Serve hot.

Chef's about the curry mussel stew

- This dish can be served with a small brunoise of vegetables.

- If this dish is eaten with children, pay attention to the dosage of bird pepper, which is a very hot pepper from the islands of Réunion and Guadeloupe.




Reduce:evaporate a liquid to concentrate the flavor of a food by bringing it to a boil.

Sweat : remove the water from the vegetation of a vegetable by heating it gently without coloring in a fatty substance in order to concentrate the flavors.

Cut into fine julienne : Cut into regular slices 1 to 2 mm thick then layer and cut into filaments of a few centimeters = cut into thin sticks (eg julienned leek, julienned orange zest ...).


Calories per person: 230

Photo: C. Herlédan

Video: Billi Bi: Craig Claibornes Mussel Soup Recipe. The New York Times (June 2022).


  1. Nek

    Wonderful, very valuable thought

  2. Abramo

    Don't take it to heart!

  3. Devery

    It absolutely agree with the previous phrase

  4. Schmaiah

    you couldn't go wrong?

  5. Meztikora

    It's interesting. Tell me, please - where can I find more information on this topic?

Write a message