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You'll need

125 ml (½ cup) chicken stock 125 ml dry white wine 60 ml dry vermouth 1 kg cleaned black mussels, rinsed 35 gm butter, coarsely chopped 4 golden shallots, thinly sliced 1 leek, white part only, thinly sliced 4 curry leaves 1 tbsp plain flour 2-3 tsp mild curry powder, such as korma 125 ml (½ cup) pouring cream   Garlic toasts 100 gm softened butter ¼ cup (firmly packed) flat-leaf parsley, thinly sliced, plus extra to serve 1 small garlic clove, finely chopped 2 small panini, halved


  • 01
  • Combine stock, wine and vermouth in a large saucepan, bring to the boil over high heat. Add mussels, cover with a lid, cook until open (3-5 minutes). As mussels open, transfer to a bowl with tongs. Strain liquid and reserve.
  • 02
  • Melt butter in same pan over medium-high heat, add shallot, leek and curry leaves and cook until tender (3-5 minutes), add flour and curry powder and stir for 1 minute, then gradually add mussel liquid, stirring continuously. Add cream and bring to the boil, then add mussels and stir to combine.
  • 03
  • For garlic toasts, preheat a grill to high heat. Combine butter, parsley and garlic in a bowl, season to taste, then spread onto panini. Place on an oven tray and grill until golden (1-2 minutes). Serve with mussels and broth.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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