Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Indian-style mussels with curry, parsley and dill https://www.metro.ca/userfiles/image/recipes/moules-indienne-cari-persil-aneth-5451.jpg PT20M PT15M PT35M
In a pot over medium heat, brown the onion with the curry, turmeric and pepper for a few minutes in the melted butter.Add the mussels and deglaze with the white wine.Add the parsley and dill sprigs. Allow to cook for 5 minutes.Add the cream and lemon juice, season, and cook for about 7-8 minutes.Serve.
4
3 9 5 1
5 Tbsp. (75 mL) butter 1 medium onion, chopped 2 Tbsp. (30 mL) curry 1 tsp. (5 mL) turmeric 1 bird's eye chili pepper, crushed 5 lb (2 1/2 kg) mussels, washed 1 cup (250 mL) white wine 1/4 bunch of parsley, sprigs with the stems removed 1/4 bunch of dill, sprigs with the stems removed 1 cup (250 mL) 35% cream 1 lemon, juiced Salt and pepper to taste
Indian-style mussels with curry, parsley and dill

Indian-style mussels with curry, parsley and dill

Rate this recipe
9 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5 Tbsp.
    (75 mL)
    butter
    You might like:

    Flyer Deals  (2)
    THORNLOE BUTTER

    THORNLOE BUTTER

    $6.99 ea.

    250 g SELECTED VARIETIES


    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $5.99 ea.

    250 g, SALTED


  • 1
    medium onion, chopped
  • 2 Tbsp.
    (30 mL)
    curry
  • 1 tsp.
    (5 mL)
    turmeric
  • 1
    bird's eye chili pepper, crushed
  • 5 lb
    (2 1/2 kg)
    mussels, washed
    You might like:

    Flyer Deal  (1)
    FRESH LIVE CULTIVATED P.E.I. MUSSELS

    FRESH LIVE CULTIVATED P.E.I. MUSSELS

    $2.79 /lb

    62¢/100 g


  • 1 cup
    (250 mL)
    white wine
  • 1/4
    bunch of parsley, sprigs with the stems removed
  • 1/4
    bunch of dill, sprigs with the stems removed
  • 1 cup
    (250 mL)
    35% cream
  • 1
    lemon, juiced

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

In a pot over medium heat, brown the onion with the curry, turmeric and pepper for a few minutes in the melted butter.

Add the mussels and deglaze with the white wine.

Add the parsley and dill sprigs. Allow to cook for 5 minutes.

Add the cream and lemon juice, season, and cook for about 7-8 minutes.

Serve.

Source : Chef Ian Perreault

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.