Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"People are like mussels. You can put them in a vat of boiling water, and some of them will pop open immediately. Some of them will have to float around in the water for a bit, then they'll slowly release. Others never open up at all, no matter what sort of hot water they're in." -Rhian J. Martin, A Different Familiar

The refrigerator light goes on...

The touch of curry with garlic and shallots is a perfect complement to the sweet mussels. The fresh herbs really bring the dish to life and you can use almost anything you have on hand -- parsley, chives, oregano, or a bit of fresh thyme.

Mussels should be kept in the refrigerator until ready to cook. Do not seal them into a plastic bag as they need to breathe. Discard any mussels that do not close after having their shells tapped (may take a minute or two). These are dead and not safe to serve. Clean mussels by pulling fuzzy beards from shell.

It used to be that one needed to clean mussels by soaking in cold water. You may see some recommendations to use salted water or even water that contains flour. This was true before mussels were widely farmed because they often contained grit that needed to be expelled from the shell before cooking. However, mussels are now well cleaned and purged of grit and simply scrubbing them is generally enough. Here are a couple of references:


Mussels in Curry Sauce

Servings: 4 as an appetizer | Serving size: 1/2 lb mussels with roll and sauce

Cooking Time: 30 Minutes

This recipe serves 4 as an appetizer or 2 as a main course. This dish is great served with a side salad for a quick and easy dinner. Once cooked, mussels should be eaten immediately.

Mussels in Curry Sauce


4 medium whole wheat or gluten-free rolls
2 Tbsp. olive oil
black pepper to taste
1 tsp. olive oil
3 medium shallots (finely minced)
4 clove garlic (minced)
1 cup white wine (a dry white wine will be best)
1 bay leaf
1/2 tsp. curry powder
2 lbs. mussels in shell
1 Tbsp. unsalted butter
1 Tbsp. cilantro (chopped)
8 leaves fresh basil (chiffonade)

For the Bread

Preheat broiler or grill to 350°F (180°C).

Slice the rolls on the bias into 1/2-inch-thick pieces.

Brush the slices with the olive oil and sprinkle with fresh ground black pepper.

Grill or broil the slices of rolls on either side until golden brown, about 1 minute per side.

For the Mussels

Place the olive oil in a large skillet or Dutch oven over medium high heat.

Add the garlic and shallots and cook for 3 minutes. Stir frequently.

Add the wine, bay leaf, and curry powder.

Bring the liquid to a boil.

Reduce heat to low and simmer for about 3 minutes.

Increase the heat to high and add the mussels.

Stir to combine, then cover and steam for 2 minutes.

Stir everything again and steam for 2 to 3 minutes more. The mussels are finished cooking when the shells open.

Using tongs or a slotted spoon, remove the mussels and divide into 4 bowls.

To finish the sauce, whisk the butter into the broth and stir in the chopped herbs.

Pour the broth over the mussels.

Serve with the grilled bread.

Nutrition Facts

Serving size: 1/2 lb. mussels with roll and sauce

Servings: 4

Amount Per Serving

Calories 321  
% Daily Value
Total Fat 14g 18%
    Saturated Fat 3g 15%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 24mg 8%
Sodium 359mg 16%
Total Carbohydrates 29g 11%
    Dietary Fiber 4g 15%
    Sugars 6g
Protein 11g
Vitamin K 15mcg