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Curry Mussels, Belgian Style

Curry Mussels Belgian Style

Curry mussels is a common sight in French and Belgian mussel restaurants. Its longtime popularity is proof of the ingenuity of this marriage of flavors.


  • 2 lbs mussels
  • 3 Tbsp butter
  • ½ cup onions
  • ½ cup carrots
  • ½ cup leeks
  • ½ cup fennel
  • ¼ cup celery
  • 2 bay leaves
  • 1 sprig thyme
  • 1 Tbsp ground Madras curry or curry powder
  • ½ tsp black pepper, ground
  • 1 pinch nutmeg, grated
  • 6 oz blonde ale
  • ½ cup thick cream
  • ¼ cup parsley, tarragon, and chervil, chopped


  1. 1

    Wash mussels well in water. Throw any opened mussels away.

  2. 2

    Julienne vegetables. Heat a large pot on high and melt butter. Sauté the vegetables, bay leaves and thyme for a few minutes.

  3. 3

    When the vegetables begin to fall apart, add curry, pepper, nutmeg, mussels, beer and cream. Stir well and cover.

  4. 4

    Once steam escapes from the pot (4-6 min), stir mussels well. If they didn’t open, cover and steam for 2 minutes more.

  5. 5

    Garnish with chopped herbs and serve hot, with bread or fries.