Spicy Steamed Mussels

• 2 pounds mussels, washed and beards removed
• 4 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 (2-inch piece) ginger, minced
• 2 serrano chile peppers, seeded and diced
• 1 teaspoon curry powder
• 2 teaspoons ground coriander
• 1/2 cup white wine
• 1/4 cup water
• 3 tablespoons heavy cream
• Freshly ground black pepper
• 1/2 bunch fresh cilantro, leaves chopped
• 3 scallions, sliced
• 1 lime, zested and juiced
• 1 large ciabatta loaf, sliced into 1/2-inch thick diagonal slices
• 2 tablespoons olive oil

1. Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
2. Heat a large Dutch oven over medium heat and add the vegetable oil.
3. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes.
4. Add the chiles, curry powder, and coriander and cook for 2 more minutes.
5. Add the wine and the water and bring to a boil.
6. Once the mixture is boiling, add the mussels and cover.
7. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.
8. Remove the mussels from the heat and discard any that are not open.
9. Place the mussels in a large serving platter, cover to keep warm.
10. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer.
11. Add the cilantro, scallions, lime zest and juice.
12. Pour the liquid over the top of the mussels.
13. Preheat a grill pan to medium-high heat.
14. Drizzle the bread with olive oil and grill 1 minute per side.
15. Serve with the steamed mussels.

mussels, vegetable oil, onion, garlic, ginger, serrano chile peppers, curry powder, ground coriander, white wine, water, heavy cream, freshly ground black pepper, fresh cilantro, scallions, lime, ciabatta loaf, olive oil

Taken from www.foodnetwork.com/recipes/guy-fieri/spicy-steamed-mussels-recipe.html (may not work)