Mussels with cilantro and curry

Serves 8

- 5 pounds mussels
- 2 medium-size Spanish onions, finely diced
- 5 cloves garlic, finely minced
- 2 tablespoons unsalted butter
- 2 tablespoons coriander
- 2 tablespoons curry powder
- 2 tablespoons crushed white peppercorn
- 1½ cups good 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

Wash and debeard the mussels.
In a large pot, cook the onions and the garlic in butter over low heat until the onions are translucent and soft.
Add the coriander, curry powder, white peppercorn and drained mussels.
Stir to coat the shells.
Pour in the wine, water and add bay leaves and cilantro.
Cover and steam over high heat for about 7 minutes until the mussels open.
Arrange the cooked mussels inside heated soup bowls, and pour the strained stock over all.
Garnish with toasted French bread slices dredged in olive oil and sprinkled with paprika.

BON APPETIT