Curry-Coconut Mussels - cooking recipe

Ingredients

1/2 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
2 tablespoons vegetable oil
1/2 cup dry white wine
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 teaspoon curry powder
1 teaspoon chopped fresh thyme
3/4 teaspoon lightly crumbled saffron thread
1 bay leaf (not California)
1 (14 ounce) can unsweetened coconut milk
1 tomatoes, peeled, seeded, and chopped
1/2 tablespoon sambal oelek (chile paste)
2 tablespoons chopped fresh cilantro
2 lbs mussels, well scrubbed (preferably cultivated)
Accompaniment
lime wedge

Preparation

Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.