Cook The Book: Curried Mussels

• 3 tablespoons olive oil
• 2 large yellow onions, chopped
• 3 garlic cloves, minced
• 3 medium tomatoes, peeled, cored, seeded, and chopped
• 2 to 3 tablespoons curry powder
• 1/2 teaspoon ground ginger
• Pinch of ground cinnamon
• 6 pounds mussels, scrubbed, debearded, and rinsed
• 1 1/2 cups dry white wine
• 2/3 cup heavy cream
• Piri-piri sauce or store bought hot sauce
• Kosher salt and freshly ground black pepper
• 5 cups cooked white rice
• 2 tablespoons chopped fresh cilantro leaves

1. Heat the oil in a large skillet over medium heat until it shimmers. Drop in the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook for 1 minute more. Stir in two thirds of the tomatoes and cook for 2 minutes. Sprinkle in the curry powder, ginger, and cinnamon and cook, stirring occasionally, until fragrant, about 1 minute. Set aside.
2. Discard any mussels that feel heavy (which means they're full of sand), have broken shells, or don't close when tapped. Pour the wine into a roomy pot. Clatter in the mussels, cover tightly, and cook over high heat, shaking the pan occasionally, until the shells pop open, 7 to 10 minutes. Toss out any mussels that refuse to open, then pluck all but 18 from their shells. Strain the mussel liquid.
3. Add 1 1/2 cups of the mussel liquid to the skillet with the tomato mixture, then add the cream and bring to a boil over high heat to thicken slightly. If you prefer a brothy curry, add more mussel liquid; if it's a creamy curry that you're after, reduce the mixture more. Season with piri-piri sauce, salt, and pepper to taste. Take the pan off the heat and stir in the shelled mussels.
4. Spoon the rice in to 6 bowls and top with the mussels. Garnish each with mussels in their shells, and shower with the remaining tomatoes and the cilantro. Pass the piri-piri sauce at the table.

olive oil, yellow onions, garlic, tomatoes, curry powder, ground ginger, ground cinnamon, mussels, white wine, heavy cream, hot sauce, kosher salt, white rice, cilantro

Taken from www.seriouseats.com/recipes/2010/08/cook-the-book-curried-mussels.html (may not work)