Archive for the ‘Seafood – Mussels in Light Curry Broth’ Category

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

Mussels in Light Curry 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


  1. Add 1 tbsp of olive oil to a deep frying pan or pot. Saute garlic over high heat until aromatic but not brown.
  2. 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.
  3. Add curry powder and salt to taste. Stir to blend in seasoning. Serve immediately with pasta/bread/toasts/croutons.

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