Mussels Steamed With White Wine And Curry Leaves

Recipe from Raji Jallepalli

Adapted by Florence Fabricant

Published March 24, 1998

Total Time
30 minutes
Rating
4(7)
Comments
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—Florence Fabricant

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

  • 2 tablespoons extra virgin olive oil

  • ½ cup finely chopped onion

  • 1 cup finely chopped, seeded plum tomatoes

  • ¼ cup fresh curry leaves (sold in some Indian markets) or cilantro leaves

  • 1 ½ teaspoons cumin seeds, crushed in a mortar

  • Salt to taste

  • 2 pounds scrubbed, debearded mussels

  • ¾ cup dry white wine

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

26 grams carbs; 127 milligrams cholesterol; 617 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 2 grams fiber; 1561 milligrams sodium; 55 grams protein; 5 grams sugar

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.

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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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