Mussel Saute, Garden Lilies & Curry
Mussels are steamed in a fragrant curry broth. Serve hot in bowls with plenty of bread to mop up all the delicious juices.
1 tbsp. olive oil
1 tbsp. curry powder
3 shallots, chopped
1 leek, chopped
1 large tomato, seeded and chopped
3 cloves garlic, crushed but whole
1/2 cup orange juice
1/2 cup white wine
2 tbsp. chopped chives
2 tbsp. chopped cilantro
2 qt. mussels, cleaned and steamed
- Heat olive oil in a large pot over med. heat; add curry powder, shallots, leek, tomato, and garlic and sauté for 5 min., or until shallots are soft and transparent.
- Add orange juice, wine, half the chives, cilantro, and mussels. Cover and steam for 10 min., or until shells open.
- Serve hot in bowls, garnished with remaining chives.