Steamed Mussels with Curry and Mint

Ingredients

• 1 1/2 teaspoons curry powder
• 1 cup dry white wine
• 1/2 cup finely chopped shallots
• 4 pounds mussels
• 1/3 cup chopped fresh mint
• 2 tablespoons whipping cream
• 1/2 teaspoon freshly ground black pepper
• 12 (1/2-inch-thick) slices French bread baguette (about 4 ounces)

Preparation

1. Cook curry in a small saucepan over medium heat 2 minutes or until toasted, stirring constantly. Remove curry from pan; set aside.
2. Bring wine and shallots to a boil in a large Dutch oven; cover and cook 5 minutes. Add mussels; cover and cook 5 minutes or until shells open. Remove mussels from pan with a slotted spoon, reserving cooking liquid; discard any unopened shells. Keep warm.
3. Add curry, mint, cream, and pepper to reserved cooking liquid in pan. Place pan over medium-high heat; bring to a simmer. Remove from heat. Divide mussels evenly among 4 large shallow bowls; spoon curry mixture over mussels. Serve with bread.