125 ml(½ cup) chicken stock125 mldry white wine60 mldry vermouth1 kgcleaned black mussels, rinsed35 gmbutter, coarsely chopped4golden shallots, thinly sliced1leek, white part only, thinly sliced4curry leaves1 tbspplain flour2-3 tspmild curry powder, such as korma125 ml(½ cup) pouring creamGarlic toasts100 gmsoftened butter ¼ cup(firmly packed) flat-leaf parsley, thinly sliced, plus extra to serve1small garlic clove, finely chopped2small panini, halved
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.
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.
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.