Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Keep mussels chilled, and discard any with broken shells or ones that stay open after tapping, to prevent food poisoning.
Quickly rinse 1.5kg of mussels under cold running tap water to remove debris, then drain them immediately.
Watch out
Never leave mussels soaking in standing water, otherwise they will open up and lose their natural sea water juice.
Curl your fingertips inward like a claw when chopping shallots to protect fingers from the sharp blade.
Peel 3 shallots and 2 garlic cloves. Crush garlic with palm to easily remove skin, slice cloves in half to remove bitter green germ, then finely dice shallots and mince garlic.
Watch out
Remember to remove the green germ inside the garlic cloves, otherwise it will add unwanted bitterness to your dish.
Pluck 15g of fresh coriander leaves off the tough stems, then finely chop leaves with a knife.
Watch out
Remove the tough stems completely so that only tender leaves go into the sauce.
Melt 40g butter in a large pot over medium-low heat. Add minced shallots and garlic, sweating gently without browning. Add 1 tbsp curry powder and stir well for 1 minute to toast spices and release flavor.
local_fire_departmentMedium-low heatWatch out
Sweat aromatics without browning them: if garlic burns, the sauce will become bitter.
Pour 150ml of yellow wine into the pot. Turn heat up high and bring mixture to a full rapid boil.
local_fire_departmentHigh heatWatch out
Ensure the wine comes to a rolling boil before adding mussels to burn off harsh alcohol content.
Beware of scalding steam coming out when removing the hot pot lid.
Add the 1.5kg drained mussels into the boiling wine broth. Stir vigorously with a wooden spoon to coat them. Cover pot tightly with lid and steam over high heat for about 2 to 3 minutes.
local_fire_departmentHigh heatWatch out
Keep heat high and lid closed to build heavy steam so mussel shells open up quickly.
As soon as mussels open, take off lid and remove all mussels with a skimmer into a big serving bowl. Leave broth in the pot. Pour 150ml heavy cream into the broth and whisk. Add 15g chopped coriander off the heat, stir, then pour the hot cream curry sauce over the mussels.
local_fire_departmentMedium heatWatch out
Remove mussels immediately upon opening: overcooking will render them rubbery and dry.
Easy Broiled Lobster Tail with Lemon Garlic Butter
Drunken Mussels in Garlic White Wine Broth
Spanish Garlic Prawns (Gambas al Ajillo)
Garlic Butter Mussels in White Wine Broth
Pan-Seared Salmon with Lemon Butter Cream Sauce & Crispy Skin
Classic Garlic & White Wine Steamed Mussels