Coconut-Curry Mussels

Rinse mussels well and use a brush to remove any barnacles. Discard any with broken shells. Pull off any fibrous "beard" pinched between the shells (most cultivated mussels have had the beards removed).

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, until translucent, about 3 minutes. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; cook until the tomatoes soften, 1 to 2 minutes. Add coconut milk and wine; bring to a boil and cook for 2 minutes.

Add the mussels, cover and reduce heat to medium. Cook for 6 minutes. Remove the mussels with a slotted spoon to a large bowl (discard any unopened mussels); cover to keep warm.

Boil the sauce over high heat for 5 minutes to reduce slightly. Pour the sauce over the mussels. Serve garnished with cilantro.