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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 8, 2008
These are excellent. If you like the broth a bit thicker, just cook it down further either before you put mussels in, or after they are cooked. I too put in a bit more curry.
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Reviewer:

LTCS
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 30, 2008
This recipe is fantastic! My family loved it so much that they are all making it themselves!!
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Reviewer:

Kristin Marachi
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 22, 2008
This was good, though I used half and half cream, not full cream. Very nice flavour.
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Reviewer:

Donna in Singapore
Cooking Level: Intermediate
Home Town: Montreal, Quebec, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 20, 2008
A real winner. I find the leftover sauce also makes a nice soup.
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Reviewer:

baconitup
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 8, 2008
A little more curry powder makes this a nicer dish. It was a big success in my house and asked for all the time.
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Reviewer:

jennifer
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 8, 2007
Wow!!! This is a great recipe. My husband doesn't like curry, but he loved this. It was fantastic. I will make it again.
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Reviewer:

Teri
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 23, 2007
This was great. I used a tablespoon of dijon mustard instead of curry as one reviewer suggested. It was exactly like the dish I order from a local restaurant.
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Reviewer:

KEVINdaCOOK
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 1, 2007
I also used 1/2 &1/2. This is the best recipe i have tried on this web site. If you like garlic and curry this is for you.
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Reviewer:

minger1
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 5, 2007
This is a good base recipe that I've made for mussels, shrimp, and crayfish tails. Spicewise, I find it a little too mild as is, so I ramp up the curry powder by using 2 tsp madras curry powder, a dash of hot pepper flakes, and 1 tsp salt. If you substitute some/all of the heavy cream with half-and-half, be sure to have cornstarch on hand to thicken everything up.
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Reviewer:

Da Shast
Cooking Level: Intermediate
Home Town: Syracuse, New York, USA
Living In: Columbus, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 18, 2007
This was really good. I didnt have white wine so i used some red cooking wine and it turned out just fine. We had snow crab legs with this and i used the leftover cream sauce to dip my crab in..My clams were precooked so I just added them at the end.
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Reviewer:

cowgirls8
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 27, 2007
Fantastic recipe! I'd been looking for something just like this.... Thanks so much!
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Reviewer:

sassy m
Cooking Level: Expert
Living In: Trenton, Ontario, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 6, 2007
Not as much curry flavor as I was hoping for and a little strong on the garlic and shallots but still tasty.
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Reviewer:

Kumara
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Photo by SunFlower
Reviewed: Jan. 19, 2007
Excellent! I followed the recipe to a t except I used half and half instead of cream. We had this on a bed of pasta but fresh bread to dip in the oh-so-yummy sauce would be great too!
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Reviewer:

SunFlower
Photo by SunFlower
Cooking Level: Intermediate
Home Town: Charleroi, Hainaut, Belgium
Living In: Jette, Brussels, Belgium
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 12, 2007
I loved this sooo much. I made a few changes for this recipe. I am pregnant so I used apple juice and vinigar instead of the wine. I also added shrimp with the mussels. After it was all cooked, i thickened it with flour and placed it over lingune.
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Reviewer:

momashley
Cooking Level: Expert
Home Town: Vermilion, Alberta, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 2, 2005
Very good and sweet for some reason. Will make again.
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Reviewer:

MARXIE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 11, 2005
Used 1kg of unshelled mussels with the freshest new curry powder. An excellent and quick meal for 4 hungry citizens !!
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Reviewer:

KEVINSHOULDER
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 22, 2004
Everyone thought this was excellent, just enough curry for taste, but not overpowering. Thank you Kerry !!!
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Reviewer:

ROBRT
Cooking Level: Intermediate
Home Town: Lake Hopatcong, New Jersey, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 7, 2003
Very good. RICH RICH RICH !! I am going to make it again but use half and half next time. Thanks for the recipe, Suzanne