This dish combines uncommon vegetables like spigarello, lollipop kale, and red orach. The creative use of fresh ingredients and innovative touches add a little excitement to classic dishes.
Ingredients
- 3 tablespoons olive oil, divided
- 2½ tablespoons minced garlic, divided
- 1 quart fish stock
- 1 16-ounce can tomatoes with juice
- 3 cups dry white wine
- 1 cup mango chutney
- 2 tablespoons red curry paste
- 1 cup coconut milk
- Salt and black pepper, to taste
- ½ tablespoon minced shallots
- 1 pound mussels, cleaned and debearded
- ½ tablespoon fresh thyme leaves
Directions
Heat 2 tablespoons oil in sauté pan over medium-high heat. Add 2 tablespoons garlic, and cook, stirring, 45 seconds. Add stock, tomatoes with juice and 2 cups wine. Simmer 15 minutes. Add chutney and curry paste. Cook 5 minutes. Remove from heat, and stir in coconut milk. Transfer mixture to food processor. Purée until smooth. Season with salt and pepper.
Heat the remaining 1 tablespoon oil in sauté pan over medium-high heat. Add remaining ½ tablespoon garlic, shallots and mussels. Cook 2 minutes. Add remaining 1 cup wine, thyme and 2 cups of the tomato-curry broth, and cover. Gently shake pan occasionally. When mussels open, about 5 minutes, uncover and transfer to a large bowl. Serve immediately. Serves 2.
