Updated Nov 24, 2014Chatelaine
- 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.
Mussels can always be counted on for a fast, yummy one-pot dinner. Paired with the heat from curry paste, these mussels burst with warming flavour. If you love a really fiery taste, up the amount of curry.