I love mussels cooked with garlic and white wine, but since Richard and I are both not wine drinkers we usually don’t stock wines in our house. And I don’t want to purposely buy a bottle of white wine for cooking the mussels, and then have the leftover wine sitting in our fridge for two plus weeks. So, this is what I came up with (well, not really as I saw more and more restaurants making mussels dishes using curry flavor)– mussels in light curry broth. All I did was just adding some curry powder. Nothing fancy about the curry powder I used. Different brand of curry powder brings out different curry flavor, so choose your favorite brand. Back to the mussels– the curry flavor was not spicy at all; it added a nice touch to the taste and not overwhelming. Serve the mussels with pastas, breads or garlic toasts/croutons, and don’t forget to dip the broth!
Mussels in Light Curry Broth Recipe (serves 2-3 peoples)
2 lbs fresh mussels– wash and clean, pull off the beards if there’s any
3 cloves garlic– finely chopped
1 cup hot water
1-2 tsp curry powder– adjust to taste
salt to taste
- Add 1 tbsp of olive oil to a deep frying pan or pot. Saute garlic over high heat until aromatic but not brown.
- Add in mussels and water. Give it a few stir and cover with a lid until the mussels are just cooked (I used hot water and it took me about a minute for the mussels to open up and cooked). Stir around so the mussels on the top are cooked too.
- Add curry powder and salt to taste. Stir to blend in seasoning. Serve immediately with pasta/bread/toasts/croutons.