Recipe - Mussels Steamed With White Wine And Curry Leaves

2 tablespoon Extra virgin olive oil
One half cup Onion; finely chopped
1 cup Plum tomatoes; seeded,
finely minced
One fourth cup Fresh curry leaves; (sold in
some Indian markets or
cilantro leaves
1 One half teaspoon Cumin seeds; crushed in a
mortar
Salt to taste
2 pound Mussels; scrubbed &
debearded
Three fourths cup Dry white wine

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 32598 Raga Restaurant, NY

Posted to MCRecipe Digest by "ndunn@snet.net" ndunn@snet.net on Apr 2,
1998