Mussels with cilantro and curry

Serves 8

- 5 pounds fresh mussels
- 2 medium-sized spanish onions, finely diced
- 5 cloves  garlic, finely minced
- 2 tablespoons unsalted butter
- 2 tablespoons coriander
- 2 tablespoons curry powder
- 2 tablespoons crushed white peppercorns
- 1½ cups dry white wine
- ½ cup water
- 3 bay leaves
- 1 bunch cilantro, coarsely chopped
- 8 thin slices french bread
- 2 tablespoons olive oil
- 1 teaspoon paprika

Thoroughly wash and debeard the mussels.
Soak in ice water for 1 hour before using.
In a large pot cook the onions and garlic in butter over low heat until the onions are translucent and soft.
Add the coriander, curry powder, white peppercorns and drained mussels.
Pour the wine and water, and add the bay leaves and cilantro.
Cover and steam over high heat for about 7 minutes until the mussels open, shaking the pot from time to time.
Arrange the cooked mussels in a circular pattern inside heated soup bowls, and pour the strained stock liberally over all.
Garnish with toasted french bread slices dredged in olive oil and sprinkled with paprika.

BON APPETIT