Mussels with Curry Yogurt

  • Servings: 8

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  • 2 teaspoons vegetable oil
  • 1 medium onion, finely chopped
  • 1 tablespoon plus 1 teaspoon Madras curry powder
  • 1 cup dry white wine
  • 1 cup whole-milk yogurt
  • 1 teaspoon honey
  • Salt
  • 2 pounds mussels, scrubbed and debearded
  • 1 cup water

How to make this recipe

  1. Heat the vegetable oil in a small skillet. Add the onion and cook over moderately low heat, stirring, until translucent, about 8 minutes. Add the curry powder and cook, stirring, for 2 minutes longer. Add 2 tablespoons of the wine and cook until the liquid evaporates.

  2. Transfer the curry mixture to a blender and let cool slightly. Add 2 tablespoons of the yogurt and the honey and blend until smooth. Pour the sauce into a bowl. Stir in the remaining yogurt and season with salt. Refrigerate until chilled.

  3. In a large pot, combine the mussels with the remaining wine and the water. Cover and cook over high heat until the mussels open, about 5 minutes; discard any that don't open. Using a slotted spoon, transfer the mussels to a large platter; let cool. Serve the mussels with the curry sauce on the side.

Make Ahead

The curry sauce can be refrigerated for up to 2 days.

Contributed By Published August 1998

461617 recipes/mussels-with-curry-yogurt 2013-12-06T23:38:42+00:00 Mark Gottwald summer|dinner-party|appetizers-starters|8|fast|make-ahead august-1998,mussels with curry,curry yogurt,homemade sauce,Mark Gottwald,seafood recipe,Alan Brown recipes,mussels-with-curry-yogurt 461617

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