Mussels Steamed With White Wine And Curry Leaves

Recipe from Raji Jallepalli

Adapted by Florence Fabricant

Total Time
30 minutes
Rating
4(7)
Comments
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Featured in: American Palates Awaken To the Bold Tastes of India; As the latest fusion star, creative Indian cuisine vies with its Asian rivals.

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Ingredients

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

617 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 55 grams protein; 1561 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

    Stir in the cumin, and cook a few minutes longer, until the onion starts to brown. Season with salt.

  3. Step 3

    Add the mussels and wine, cover and cook over medium heat until the mussels open, about 8 minutes. Serve at once.

Ratings

4 out of 5
7 user ratings
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Comments

Sid

Fry the curry leaves for 10 seconds and then add the onions... hold off on the tomatoes till the onions get translucent, not brown. then add the cumin, also not a bad idea to add fresh ground coriander. Reduce, thicken a bit then the wine, and add the mussels. the flavors develop more, there are layers to it rather than just muddling the whole thing together.

Sid

Fry the curry leaves for 10 seconds and then add the onions... hold off on the tomatoes till the onions get translucent, not brown. then add the cumin, also not a bad idea to add fresh ground coriander. Reduce, thicken a bit then the wine, and add the mussels. the flavors develop more, there are layers to it rather than just muddling the whole thing together.

LindaL

Very good and easy. I used canned plum tomatoes.

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Credits

Adapted from Raji Jallepalli, Restaurant Raji, Memphis

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