Spicy Steamed Mussels

By Brenda

Ingredients

• 2 lbs. mussels, washed and beards removed
• 4 T veg. oil
• 1 lg. onion, diced
• 2 cloves garlic, minced
• 1 (2 inch piece) ginger, minced
• 2 serrano chile peppers, seeded and diced
• 1 t curry powder
• 2 t ground coriander
• 1/2 cup white wine
• 1/4 cup water
• 3 T heavy cream
• fresh ground black pepper
• 1/2 bunch fresh cilantro leaves, chopped
• 3 scallions, sliced
• 1 lime, zested and juiced
• 1 lg. ciabatta loaf, sliced into 1/2 inch thick diagonal slices
• 2 T olive oil

Preparation

Step 1

Pick through washed mussels making sure that they are all tightly closed and all of the beards have been removed.
Heat a large dutch oven over medium heat and add the oil. When oil is hot, add the onions, garlic and ginger and saute until translucent but not brown - about 5 min. Add the chilis, curry powder and coriander and cook for 2 more min. Add the wine and the water and bring to a boil.
Once the mixture is boiling, add the mussels and cover Steam the mussels or about 6 to 8 min, stirring occasionally until they have all opened.
Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, and cover to keep warm. Return the pan to the heat, add the cream, season with pepper to taste and bring to a simmer, Add the cilantro, scallions, mine zest and juice. Pour the liquid over the mussels.
Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 min. per side, Serve with the steamed mussels.