Curried Mussels

1 tbsp (15 mL) vegetable oil
1 large onion, chopped, or 1 cup (250 mL) frozen chopped onion
2 to 3 tsp (10 to 15 mL) red curry paste
1 tbsp (15 mL) bottled minced garlic or 3 garlic cloves, minced
2 large tomatoes or 1/2 (28-oz/796-mL) can diced tomatoes with juice
1/2 cup (125 mL) dry white wine
2 lbs (1 kg) fresh mussels

Heat oil in a large wide saucepan set over medium heat. Add onion, curry paste and garlic. Stir often for 3 minutes.

Meanwhile, if using fresh tomatoes, core and coarsely chop; if using canned tomatoes, measure out about 2 cups (500 mL), including juice. Add tomatoes to curry mixture along with wine. Bring to a boil, stirring occasionally. Then add mussels and stir. Cover and continue to cook until mussels open, from 5 to 6 minutes. Discard any mussels that do not open. Serve mussels in a wide bowl with crusty bread for dipping into sauce.

Serves 2