Mussels Steamed With White Wine And Curry Leaves

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ cup finely chopped onion
• 1 cup finely chopped, seeded plum tomatoes
• ¼ cup fresh curry leaves (sold in some Indian markets) or cilantro leaves
• 1 ½ teaspoons cumin seeds, crushed in a mortar
• Salt to taste
• 2 pounds scrubbed, debearded mussels
• ¾ cup dry white wine

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    596 calories; 24 grams fat; 3 grams saturated fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 55 grams protein; 127 milligrams cholesterol; 1308 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Heat the oil in a large lidded saucepan. Add the onion, tomatoes and curry leaves 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, about 8 minutes. Serve at once.