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Mussels Steamed in a Curry Maple Cream

Makes enough for a 3-5 Pound Batch (depending on how saucy you like it)

Courtesy of Chef Ilona Daniel


  • 3-5 Lbs Mussels
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 2 Tbsp. mild curry paste
  • 3 cloves garlic, grated on a rasp
  • 1 cup PEI Brewery’s Beach Chair Lager
  • 2 cups heavy cream
  • 1/2 cup maple syrup
  • Fresh Cilantro, Pea Shoots, and Green Onion for Garnish (Optional)


Soften onion and garlic in a heavy bottomed wok, or a pot which will accommodate your mussels. Add curry paste, and cook out for 1-2 minutes over medium heat. Add all the liquid ingredients. Reduce this by 1/3. You’ll want the mixture to be thickened, and flavours well combined.

Add mussels to a boiling mixture. Put lid on top of pot, and keep heat turned to high. Allow mussels to steam until they open, approximately 7 minutes.

Remove mussels, and place in a serving dish with a lid to keep mussels warm.

Reduce mussel sauce until it is once again thickened. Pour over warm mussels, and garnish with cilantro and green onion if desired. Serve immediately.

maple curry mussels