Curry Mussels Recipe

Inspired by Four by Brother Luck

Time30m

Serves4

chorizo, shallot, piquillo, cilantro, crema, foccacia

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

2 pounds Mussels

6 ounces Chorizo sausage

2 medium Shallots

1 cup, chopped piquillo peppers

1 cup, chopped Fresh cilantro

1 cup Crema

1 loaf Focaccia bread

2 tablespoons olive oil

2 tablespoons Curry powder

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Mussels

Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

Cook the Chorizo

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chorizo and cook until browned and cooked through, about 5-7 minutes. Remove the chorizo and set aside.

Sauté the Aromatics

In the same pot, add chopped shallots and sauté until translucent, about 3-4 minutes. Stir in the chopped piquillo peppers and cook for an additional 2 minutes.

Combine Ingredients

Add the curry powder to the pot and stir well to combine. Return the chorizo to the pot and add the cleaned mussels. Pour in enough water or broth to cover the mussels halfway.

Cook the Mussels

Cover the pot and increase the heat to high. Cook until the mussels open, about 5-7 minutes. Discard any mussels that do not open.

Finish with Crema and Cilantro

Remove the pot from heat and stir in the crema and chopped cilantro. Season with salt and black pepper to taste.

Serve

Serve the curry mussels hot, accompanied by warmed focaccia bread for dipping.