Ingredients
1/2
medium onion, finely chopped
1
tbsp finely grated peeled fresh ginger
1/2
cup fresh orange juice
1
tsp chopped fresh thyme
3/4
tsp lightly crumbled saffron threads
1
bay leaf (not California)
1
(14-oz) can unsweetened coconut milk
1
tomato, peeled, seeded, and chopped
1/2
tbsp sambal oelek (chile paste)
2
tbsp chopped fresh cilantro
2
lb mussels (preferably cultivated), well scrubbed
Accompaniment: lime wedges
Directions
1.
Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
2.
Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.
3.
Gourmet, November 2000
4.
Babalu\'s, St. Louis, MO
New-York Restaurants
