Serves 4.
48 mussels, cleaned. 1/2 cup of white wine.
Sauce base:
2 Tbsp clarified butter. 2 medium onions, finely diced. 1 Tbsp toasted cumin seeds. 1 Tbsp toasted yellow mustard seeds. 1 Tbsp toasted black mustard seeds. 1 Tbsp grated ginger. 6 cloves garlic, chopped. 2 Tbsp curry powder. Salt and pepper to taste. 1/2 cup tomato paste. 1/2 cup chopped mint. 1/2 cup chopped fresh coriander. 1 cup cream (to finish sauce).
Saute onions, spices, garlic and ginger in the clarified butter until the onions become soft and the mustard seeds start popping.
Stir in tomato paste until heated through and all ingredients are combined. Stir continuously until the mixture becomes dry.
Leave to cool, then mix in mint and coriander. This mixture can be refrigerated for up to a week or frozen.
To serve:
Steam cleaned mussels with the white wine until opened. Strain the wine into another pot and add 4-5 tablespoons of the tomato mixture, stir until combined and starting to simmer.
Stir in the cream and simmer until mixture starts to reduce and thicken. Pour over the mussels in a large bowl and serve.
- Recipe supplied by High Tide in Kitchener St, Dunedin.
