Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
1000+ recipes from every Indian state — the definitive reference
Food scientist deconstructs cooking by component — water, fat, starch
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium paella rice — absorbs 3x its volume, never mushy
Smoked mussels — appetizer, pasta, rice, charcuterie boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
1000+ recipes from every Indian state — the definitive reference
Food scientist deconstructs cooking by component — water, fat, starch
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium paella rice — absorbs 3x its volume, never mushy
Smoked mussels — appetizer, pasta, rice, charcuterie boards
You're reading one of recipes available free. Full library with Gastronome.
In a high-sided braising pan, melt the butter over medium heat. Add the scallions, and saute until soft, about 2 minutes. Add the curry powder, and saute an additional 30 seconds. Add the water, peas, and mussels to the pot, and season with salt and pepper. Cover, and steam over medium heat until all mussels open, about 5 minutes. Turn off the heat, stir in the cream, and serve with warm naan.