Mussels with Curry Yogurt

• 2 teaspoons vegetable oil
• 1 medium onion, finely chopped
• 1 tablespoon plus 1 teaspoon Madras curry powder
• 1 cup dry white wine
• 1 cup whole-milk yogurt
• 1 teaspoon honey
• Salt
• 2 pounds mussels, scrubbed and debearded
• 1 cup water

1. Heat the vegetable oil in a small skillet.
2. Add the onion and cook over moderately low heat, stirring, until translucent, about 8 minutes.
3. Add the curry powder and cook, stirring, for 2 minutes longer.
4. Add 2 tablespoons of the wine and cook until the liquid evaporates.
5. Transfer the curry mixture to a blender and let cool slightly.
6. Add 2 tablespoons of the yogurt and the honey and blend until smooth.
7. Pour the sauce into a bowl.
8. Stir in the remaining yogurt and season with salt.
9. Refrigerate until chilled.
10. In a large pot, combine the mussels with the remaining wine and the water.
11. Cover and cook over high heat until the mussels open, about 5 minutes; discard any that don't open.
12. Using a slotted spoon, transfer the mussels to a large platter; let cool.
13. Serve the mussels with the curry sauce on the side.

vegetable oil, onion, curry powder, white wine, wholemilk yogurt, honey, salt, mussels, water

Taken from www.foodandwine.com/recipes/mussels-with-curry-yogurt (may not work)