Yields
6 servings
ADVERTISEMENT
ingredients
Mussels
2
Tbsp vegetable oil (25 mL)
2
shallots, finely diced
1
leek, white only, washed and sliced
2
clove garlic, minced
1
cup white wine (250 mL)
½
cup 35% cream (125 mL)
1 ½
tsp green curry paste (7 mL)
1
lb(s) mussels (450 g)
1
plum tomato, diced
2
Tbsp capers, rinsed (25 mL)
¼
tsp salt (1 mL)
¼
tsp freshly ground pepper (1 mL)
Crostini
1
baguette, thinly sliced
¼
cup olive oil (50 mL)
1
tsp salt (5 mL)
ADVERTISEMENT
directions
Step 1
In a deep sauté pan, heat vegetable oil to a high heat. Sauté shallots, leeks and garlic until lightly golden, about 5 minutes.
Step 2
Add white wine to pan, scraping any stuck bits from bottom of the pan.
Step 3
Add cream and curry paste and cook for 5 minutes or until reduced by half. Add mussels and cover. Cook about 3-5 minutes or until mussels have opened up.
Step 4
Add diced tomatoes, capers and season with salt and pepper.
Step 5
Served with toasted crostini.
Step 6
Lay baguette slices on baking sheet in single layer. Brush both sides lightly with olive oil and sprinkle with salt.
Step 7
Bake at 350 degrees F (180 degrees C) until just golden and toasted.