Mussels with Curry Yogurt

1. 1

   Heat the vegetable oil in a small skillet.

2. 2

   Add the onion and cook over moderately low heat, stirring, until translucent, about 8 minutes.

3. 3

   Add the curry powder and cook, stirring, for 2 minutes longer.

4. 4

   Add 2 tablespoons of the wine and cook until the liquid evaporates.

5. 5

   Transfer the curry mixture to a blender and let cool slightly.

6. 6

   Add 2 tablespoons of the yogurt and the honey and blend until smooth.

7. 7

   Pour the sauce into a bowl.

8. 8

   Stir in the remaining yogurt and season with salt.

9. 9

   Refrigerate until chilled.

10. 10

    In a large pot, combine the mussels with the remaining wine and the water.

11. 11

    Cover and cook over high heat until the mussels open, about 5 minutes; discard any that don't open.

12. 12

    Using a slotted spoon, transfer the mussels to a large platter; let cool.

13. 13

    Serve the mussels with the curry sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.