Cook the Book: Curried Mussels

2 large yellow onions, chopped

3 garlic cloves, minced

3 medium tomatoes, peeled, cored, seeded, and chopped

2 to 3 tablespoons curry powder

1/2 teaspoon ground ginger

Pinch of ground cinnamon

6 pounds mussels, scrubbed, debearded, and rinsed

1 1/2 cups dry white wine

2/3 cup heavy cream

Piri-piri sauce or store bought hot sauce

Kosher salt and freshly ground black pepper

5 cups cooked white rice

2 tablespoons chopped fresh cilantro leaves