Curried Mussels In White Wine Cream
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
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.
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.