Ingredients Jump to Instructions ↓

  1. 2 pounds mussels, washed and beards removed

  2. 4 tablespoons vegetable oil

  3. 1 large onion , diced

  4. 4 cloves garlic , minced

  5. 1 (2-inch piece) ginger, minced

  6. 2 serrano chile peppers, seeded and diced

  7. 1 teaspoon curry powder

  8. 2 teaspoons ground coriander

  9. 1/2 cup white wine

  10. 1/4 cup water

  11. 3 tablespoons heavy cream Freshly ground black pepper

  12. 1/2 bunch fresh cilantro , leaves chopped

  13. 3 scallions, sliced

  14. 1 lime , zested and juiced

  15. 1 large ciabatta loaf, sliced into 1/2-inch thick diagonal slices

  16. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. Pick through the 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 vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder , and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil . Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, 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, 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, lime zest and juice. Pour the liquid over the top of the mussels. Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.


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