Spicy Steamed Mussels

Ingredients

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

Equipment

• frying pan
• grill
• dutch oven
• grill pan

Directions

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