Curried Mussels In White Wine Cream

Curried Mussels In White Wine Cream

Serves: 6

2 tablespoon vegetable oil
2 shallots, finely diced
1 leek, white only, washed and sliced
2 clove garlic, minced
1 cup white wine
1/2 cup 35% cream
1 1/2 teaspoon green curry paste
1 lb. mussels
1 plum tomato, diced
2 tbsp capers, rinsed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1 baguette, thinly sliced
1/4 cup olive oil
1 teaspoon salt

Mussels:

In a deep sauté pan, heat vegetable oil to a high heat. Sauté shallots, leeks and garlic until lightly golden, about 5 minutes.

Add white wine to pan, scraping any stuck bits from bottom of the pan.

Add cream and curry paste and cook for 5 minutes or until reduced by half. Add mussels and cover. Cook about 3-5 minutes or until mussels have opened up.

Add diced tomatoes, capers and season with salt and pepper. Served with toasted crostini.

Crostini:

Lay baguette slices on baking sheet in single layer. Brush both sides lightly with olive oil and sprinkle with salt. Bake at 350 degrees F (180 degrees C) until just golden and toasted.