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Bombay Mussels
serves 2 for dinner, 4 to start


  • 2 tablespoons butter

  • 4 scallions, sliced

  • 1 1/2 teaspoons curry powder

  • 1/4 cup water

  • 2/3 cup thawed frozen peas

  • 2 pounds mussels

  • Kosher salt

  • Freshly ground black pepper

  • 1 cup heavy cream


In a high-sided braising pan, melt the butter over medium heat.  Add the scallions, and sauté until soft—2 minutes.  Add the curry powder, and sauté an additional 30 seconds.  Add the water, peas, and mussels to the pot, and season with salt and pepper.  Cover, and steam over medium heat until all mussels open—5 minutes.  Turn off the heat, stir in the cream, and serve with warm naan.


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