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
1. 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.
2. Add orange juice, wine, half the chives, cilantro, and mussels. Cover and steam for 10 min., or until shells open.
3. Serve hot in bowls, garnished with remaining chives.