Curried Mussels

Curried mussels are a riff on the classic French moules mariniere, swapping the traditional shallot-and-parsley flavor base for curry powder, fresh dill, and a touch of cream. The result is a bowl that tastes somewhere between Brittany and Bombay. Somehow the combination works better than it has any right to.

Fresh mussels cook fast. 5 minutes in a covered pot is usually all it takes for the shells to pop open and release their briny juices into the broth. Any mussels that don’t open after cooking stay closed for a reason and should be discarded.

Blooming the curry powder in the wine and tomato mixture (rather than adding it at the end) is a must. Heat toasts the spices, releasing their oils into the broth and giving the dish its signature warm color and depth.

The cream is added at the end, tempered by the broth so it doesn’t split. Don’t boil aggressively after the cream goes in.

Chef Tips

• Scrub the mussels under cold running water and pull out the beards (the stringy threads) just before cooking. Cleaned mussels don’t hold well.
• Discard any mussels with cracked shells or that don’t close when tapped before cooking. They’re already dead and not safe to eat.
• Use a pot big enough to hold all the mussels in 2 to 3 layers max. Crowding means uneven cooking and unopened shells.
• Serve with hunks of crusty bread for soaking up the broth. It’s the best part of the dish.

Variations

• Swap cream for coconut milk for a Thai-leaning dairy-free version.
• Add a pinch of saffron with the curry for extra color and a floral note.
• Finish with a handful of chopped fresh cilantro and a squeeze of lime for a brighter, Indian-influenced finish.