Eastington @ Paddington

from From the Boathouse: Sharing Food by Michael Klausen (p26)

Something different and very good.

• Grape seed oil, ginger, garlic, coriander roots
• chopped onion curry powder
• Tomatos (I substituted canned for ox heart tomatoes, as winter is not a good time for tomatoes), curry powder

You need to run the mixture through a mouli if you want to preserve the colour (rather than a blender)

Live mussels cooked in whit wine (I used a Clare Valley Riesling)

Then add curry leaves to the sauce.

Garnished with mint and coriander leaves.

Delicious. This would make a stunning starter!