Tbsp vegetable oil (25 mL)
shallots, finely diced
leek, white only, washed and sliced
clove garlic, minced
cup white wine (250 mL)
cup 35% cream (125 mL)
tsp green curry paste (7 mL)
lb(s) mussels (450 g)
plum tomato, diced
Tbsp capers, rinsed (25 mL)
tsp salt (1 mL)
tsp freshly ground pepper (1 mL)
baguette, thinly sliced
cup olive oil (50 mL)
tsp salt (5 mL)
In a deep sauté pan, heat vegetable oil to a high heat. Sauté shallots, leeks and garlic until lightly golden, about 5 minutes.
Add white wine to pan, scraping any stuck bits from bottom of the pan.
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.
Add diced tomatoes, capers and season with salt and pepper.
Served with toasted crostini.
Lay baguette slices on baking sheet in single layer. Brush both sides lightly with olive oil and sprinkle with salt.
Bake at 350 degrees F (180 degrees C) until just golden and toasted.