“This classic mussel recipe is adapted from Jubilee restaurant in NY City where it is served with amazing frites. I found this in Dan's Papers, July, 13, 2007, in Silvia Lehrer's column.”

Ingredients Nutrition


  1. Scrub mussels well with stiff brush to remove any sand.
  2. Discard any cracked or open mussels that do not close with a slight massage of your fingertips. Pull off or scrub off beards.
  3. Place white wine, shallots, bay leaf and thyme sprig in a saucepan large enough to hold the mussels.
  4. Bring to a boil and cook until the wine is completely evaporated, about 5 minutes (watch this procedure being careful not to burn the ingredients).
  5. Add mussels, cover pan, shaking the pan occasionally, just until the mussels open, about 8-10 minutes, then remove from heat.
  6. Strain liquid into a bowl.
  7. Meanwhile place butter in a medium saucepan, add curry, cumin, turmeric and cayenne and adjust heat to high.
  8. Add the coconut milk and cook for 4 minutes.
  9. Add the mussel broth, bring to a boil and reduce by half.
  10. Add heavy cream and boil 4 more minutes.
  11. Taste to adjust seasoning.
  12. Pour the boiling curry sauce on the mussels; reheat a few seconds, add chives and serve.

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