- In a pot, sauté the leek and shallot in oil.
- Add ginger, garlic, tomato paste and curry powder, and mix well.
- Pour in chicken broth, wine and coconut milk. Season with salt and pepper. Bring to a boil.
- Add mussels and coat them well in the mixture. Then, add tomatoes. Cover and let simmer for about 5 minutes or until the mussels open, stirring frequently.
- Add cilantro and serve.
Oven-baked potato quarters served with spicy & zesty mayonnaise.