Mussels Steamed With White Wine And Curry Leaves

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 1 cup finely chopped, seeded plum tomatoes
• 1/4 cup fresh curry leaves (sold in some Indian markets) or cilantro leaves
• 1 1/2 teaspoons cumin seeds, crushed in a mortar
• Salt to taste
• 2 pounds scrubbed, debearded mussels
• 3/4 cup dry white wine

1. Heat the oil in a large lidded saucepan.
2. Add the onion, tomatoes and curry leaves or cilantro, and cook, stirring, over medium heat until the vegetables soften.
3. Stir in the cumin, and cook a few minutes longer, until the onion starts to brown.
4. Season with salt.
5. Add the mussels and wine, cover and cook over medium heat until the mussels open, about 8 minutes.
6. Serve at once.

extra virgin olive oil, onion, tomatoes, fresh curry, cumin seeds, salt, mussels, white wine

Taken from cooking.nytimes.com/recipes/6228 (may not work)