Indian-style mussels with curry, parsley and dill

Indian-style mussels with curry, parsley and dill
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 5 Tbsp.
    (75 mL)


  • 1

    medium onion, chopped

  • 2 Tbsp.
    (30 mL)


  • 1 tsp.
    (5 mL)


  • 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


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.


Source: Chef Ian Perreault

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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