Prep 20 mins
Cook 20 mins
The mussels are roasted in the oven, then served with a spicy curry sauce and garlic toasts that have been flavored with fresh basil. From my local newspaper courtesy of Rozanne Gold.
- 1⁄3 baguette (about 8 slices)
- 1 garlic clove
- 1⁄2 cup fresh basil
- 2 lbs large mussels, cleaned and debearded
- 2 cups dry white wine
- 4 tablespoons butter (1/2 stick or 1/4 cup)
- 1 garlic clove, pressed through a garlic press
- 1⁄2 teaspoon red curry paste
- 1⁄2 cup chicken broth or 1 (6 ounce) canv-8 spicy hot tomato juice
- kosher salt (optional)
- Preheat oven to 350 degrees F.
- Cut baguette, on the bias, into 1/2 inch thin ovals.
- Spread on baking sheet and toast until crisp and golden, about 5 minutes.
- Cut garlic in half and rub one side of each toast; then rub with a handful of basil leaves until it is green and fragrant.
- Increase heat in oven to 500 degrees F.
- Spread mussels out on a rimmed baking sheet and pour the wine over them; roast until opened, about 10 minutes.
- Meanwhile, melt butter in a skillet, add pressed garlic, and cook for one minute, stirring to prevent browning.
- Pour chicken broth or tomato juice into the the skillet and stir in the curry paste; season with salt to taste, if needed.
- Transfer mussels to bowls and pour butter sauce over them; serve with basil scrubbed toasts.