Chili Butter Cream Mussels (Serves 4)


1 kg blue mussels
10 cloves garlic
6 shallots
60g butter
40g olive oil
3 sprigs curry leaves
2 tbsp smoked paprika powder
2 tbsp dried chilli flakes (adjust to taste)
400g whipping cream
100ml water/beer
1 tsp salt
1 loaf baguette
Butter to spread on baguette


  1. Preheat oven to 190 degree celcius. Slice baguette and spread butter on baguette. Arrange in a single layer on a baking sheet and bake until lightly toasted, about 15 minutes.
  2. Mince garlic and shallots. Heat up a pot with oil and butter. Add in minced garlic and shallots and saute till fragrant. Add in curry leaves, paprika powder, dried chilli flakes and lightly saute for 30 seconds.
  3. Add in mussels, cream, water or beer and salt. Stir and cover to cook for 5-8 minutes or till mussels and cooked. Pour out when done.
  4. Serve with baguette slices at the side.

Best paired with refreshing twist of
1664 Blanc or 1664 Rosé.

Bon Appétit-lah