Name: Mussels Steamed with White Wine and Curry Leaves
Ingredients: 2 tb Extra virgin olive oil; 1/2 c Onion; finely chopped; 1 c Plum tomatoes; seeded, finely diced; 1/4 c Fresh curry leaves; (sold in some Indian markets or cilantro leaves; 1 1/2 ts Cumin seeds; crushed in a mortar; Salt to taste; 2 lb Mussels; scrubbed & debearded; 3/4 c Dry white wine

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Indian	Appetizers, Seafood	2	Servings

INGREDIENTS

2	tb	Extra virgin olive oil
1/2	c	Onion; finely chopped
1	c	Plum tomatoes; seeded, finely diced
1/4	c	Fresh curry leaves; (sold in some Indian markets or cilantro leaves
1 1/2	ts	Cumin seeds; crushed in a mortar
		Salt to taste
2	lb	Mussels; scrubbed & debearded
3/4	c	Dry white wine

INSTRUCTIONS

1. Heat the oil in a large lidded saucepan. Add the onion, tomatoes and
curry leave or cilantro, and cook, stirring. over medium heat until the
vegetables soften.
2. Stir in the cumin, and cook a few minutes longer, until the onion starts
to brown. Season with salt.
3. Add the mussels and wine, cover and cook over medium heat until the
mussels open. Serve at once.
Recipe by: Geetika Khanna - NY Times -3-25-98 - Raga Restaurant, NY
Posted to MC-Recipe Digest by "ndunn@snet.net" <ndunn@snet.net> on Apr 2,
1998

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