Yellow curry mussels are the epitome of delicious seafood - creamy, spicy, and savory. This flavourful one pot dish is quick + easy to make in 25 minutes.
- 2 tablespoons olive oil
- 1/2 cup onion, finely diced
- 2 tablespoons garlic, minced
- 2 lb. fresh live mussels, scrubbed and debearded
- 1/4 cup white wine
- 1/2 cup sour cream or heavy cream
- 1 tablespoon soy sauce
- 1 tablespoon yellow curry powder
- 1/2 tablespoon crushed red pepper
- 1/2 teaspoon ground black pepper (or to taste)
- 1 tablespoon fresh cilantro, finely chopped (for garnish)
- In a large pot or skillet, heat oil over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Stir in onion and garlic and sauté until fragrant and soft, 2-3 minutes.
- Add mussels and wine. Cover the lid and steam for 6-8 minutes until all shells are wide open. If you don't have a lid to cover, stir occasionally to help cook evenly.
- Add sour cream, soy sauce, curry powder and red pepper. Stir well and bring the sauce to a simmer, about 3-5 minutes. Season with pepper and garnish with cilantro.
- Serve immediately.
scrubbing brush hands to rub off any mud, algae, particles, or debris from the shell. Then remove the beard (a small stringy mass that sticks out of the side of each mussel). Hold the mussel in one hand, and gently pull the beard off using your other hand, pulling towards the bottom of the mussel where the clasp is. Once you've removed all of them, give the mussels a rinse under cold water.: Whether you buy wild or farmed mussels, they need to be cleaned. Use a
How to tell if mussels are fresh: Fresh mussels should be alive with their shells closed. If a mussel is slightly open, tap it against the counter—if it closes, it's alive and fresh. If it doesn't move, throw it away. Fresh mussels have a fresh salty ocean smell, and not a fishy smell. If they smell fishy, I would not recommend eating them. If your mussels are store in the refrigerator, give it a smell just before cooking to ensure freshness.
How to store fresh mussels: It's best to cook mussels the day that you buy them. To store for up to 2 days, transfer the mussels to a bowl or unsealed container and covered with a clean damp cloth or paper towel. Drain any water that collects in the bottom of the bowl every day. Do not store the mussels in water as they will die from it.
How to store cooked mussels: You can store cooked mussels for up to 2 days in an airtight container in the refrigerator. To reheat, heat in a skillet over low heat until warmed through. You may have to add a little water if the sauce has thickened up too much in the refrigerator. I would not recommend freezing mussels.
How to make this dairy free: Substitute equal parts coconut cream for heavy or sour cream. You can buy coconut cream from many grocery stories or Asian supermarkets. You can also make your own using coconut milk. To make coconut cream, buy a can or two of full-fat coconut milk. Chill overnight in the fridge. The fat will separate from the liquid and settle on top—that's your non-dairy cream.
How to make this vegan: To make this dish vegan, use the non-dairy substitute above and swap out the mussels for tofu, chickpeas, or your favorite vegan "meat"!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: South Asian
Keywords: yellow curry mussels, mussels in yellow curry, how to make mussels, curried mussels, steamed mussels in yellow curry sauce