| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Indian | Appetizers, Seafood | 2 | Servings |
INGREDIENTS
| 2 | T | 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 | t | Cumin seeds, crushed in a |
| mortar | ||
| Salt to taste | ||
| 2 | lb | Mussels, scrubbed & |
| debearded | ||
| 3/4 | c | Dry white wine |
INSTRUCTIONS
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. Stir in the cumin, and cook a few minutes longer, until the onion starts to brown. Season with salt. 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 "[email protected]" <[email protected]> on Apr 2, 1998
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