RECIPE

Mussels in Cream and Curry

Name: Mussels in Cream and Curry
Cook time: 1 h
Yield: 4-6

Recipe Created For

5.3 L Round Dutch Oven

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

4-6

Cook Mode

INGREDIENTS

¼ cup (60 ml) butter
½ lb (225 g) diced pancetta
2 large red onions, thinly sliced
4 garlic cloves, thinly sliced
2 tsp (10 ml) curry powder
2 tsp (10 ml) ground turmeric
1 to 2 tsp (5 to 10 ml) red pepper flakes
1 ½ cups (375 ml) dry white wine
½ cup (125 ml) chopped parsley, plus more leaves for serving
½ cup (125 ml) chopped cilantro, plus more leaves for serving
4 sprigs thyme, plus more leaves for serving
2 tarragon branches, plus more leaves for serving
6 lb (2.7 kg) mussels, scrubbed clean
1 ½ cups (375 ml) 15% cream
Lemon or lime wedges, for serving
Bread, for serving

Looking for a new way to prepare mussels? Our Mussels in Cream and Curry offers a unique way to prepare this traditional seafood dish, introducing a rich blend of flavours, spices before topping it off with crisped pancetta and fresh herbs.

The Round Dutch Oven is the only piece of cookware you’ll ever need to prepare mussels, and this recipe is no different. This versatile pot has been carefully crafted to lock in heat and moisture thanks to its tight-fitting lid and enamelled cast iron construction, ensuring the mussels are cooked completely through before simmering to perfection in the cream and curry sauce.

Our Mussels in Cream and Curry is a great recipe to shake things up in the kitchen and elevate traditional meal preparation. Be sure to make the most of the mussel season, typically between October and March, and get cooking! This recipe can be prepared in under an hour, accommodating between four and six portions. Be sure to grab all the herbs and spices below on your next grocery run and follow our detailed instructions!

INGREDIENTS

¼ cup (60 ml) butter
½ lb (225 g) diced pancetta
2 large red onions, thinly sliced
4 garlic cloves, thinly sliced
2 tsp (10 ml) curry powder
2 tsp (10 ml) ground turmeric
1 to 2 tsp (5 to 10 ml) red pepper flakes
1 ½ cups (375 ml) dry white wine
½ cup (125 ml) chopped parsley, plus more leaves for serving
½ cup (125 ml) chopped cilantro, plus more leaves for serving
4 sprigs thyme, plus more leaves for serving
2 tarragon branches, plus more leaves for serving
6 lb (2.7 kg) mussels, scrubbed clean
1 ½ cups (375 ml) 15% cream
Lemon or lime wedges, for serving
Bread, for serving

EQUIPMENT

INSTRUCTIONS

In a Round Dutch Oven over medium heat, melt the butter until foaming. Add the pancetta and cook until nicely browned and crispy, about 8 minutes. Remove with a slotted spoon and set aside.

Add the onions to the pot and cook, stirring, until softened and golden, about 4 minutes. Add the garlic and spices. Cook for 1 minute while stirring.

Add the wine and fresh herbs. Bring to a boil. Add the mussels and cover the pot with the lid. Cook for 6 minutes or until the mussels have opened.

Remove the mussels with a slotted spoon and set aside. Discard any mussels that have not opened.

Add the cream to the Round Dutch Oven. Simmer over medium heat until the sauce has thickened, about 10 minutes. Remove the thyme and tarragon sprigs. Season to taste with salt and pepper. Return the mussels to the pot and mix well to coat in the sauce.

Garnish with the crispy pancetta and fresh herbs. Serve immediately with lemon or lime wedges and fresh bread for dipping into the sauce.