This can be enjoyed 2 ways – the mussels on their own, or with pasta.


  • 2 lbs. (1000 g) mussels
  • 2 oz. (57 g) white wine
  • ¼ cup (50 mL) shallots, finely chopped
  • ¼ cup (50 mL) red pepper, diced
  • ½ cup (125 mL) maple syrup
  • 1 tsp. (5 mL) yellow curry powder
  • ½ cup (125 mL) 35% cream
  • 8 oz (250 g) cooked linguini


  1. Put the mussels in a medium-size pot.  Add the white wine, shallots, and red pepper.
  2. Cover and place the pot over high heat ,and allow the mussels to cook until the mussels are open, roughly 5-6 minutes.
  3. Remove the mussels from the broth. Cover and set aside.
  4. Add the maple syrup and the yellow curry to the broth and bring to a boil. Once boiling, reduce the heat and simmer for approx. 5 minutes.
  5. Add the 35% cream, and allow to reduce for another 3 to 4 minutes or until the sauce thickens enough to coat the back of a spoon.
  6. Re-introduce the mussels and pasta to the pot, and gently mix in with the sauce.

Serve with your favorite crusty bread for dipping.

[Sourced from The Kilted Chef]

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