Yield: 2 servings

3 tablespoons olive oil

1/2 cup minced red onion

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

1 teaspoon minced fresh jalapeño

1 tablespoon green curry paste

1 cup white wine

1 (14-ounce) can unsweetened coconut milk

1 teaspoon chile paste

1 tablespoon soy sauce

1 tablespoon fresh lime juice

1 cup minced cilantro

1 pound fresh Prince Edward Island mussels, cleaned and debearded (see note)

Bread or crostini for dipping

1. In a large pot, heat oil over medium heat; add onion, garlic, ginger, and jalapeño. Sauté until onion is translucent, 3 to 4 minutes. Blend curry paste into vegetables; cook about 3 minutes, stirring constantly to "toast" the curry, being careful not to let it burn.

2. Stir in wine, coconut milk, chile paste, soy sauce, lime juice and cilantro; bring to a boil. Add mussels and cover pot; steam until mussels open, about 3 to 5 minutes. Discard any unopened mussels.

3. Serve on a large, deep platter with bread or crostini to dip into any leftover broth.

Note: To clean and debeard fresh mussels, scrub them with a stiff brush under cold running water just before cooking. Remove any moss-like bits. Discard any mussels that do not close tightly when tapped on the counter.

Per serving: 976 calories; 72g fat (66 percent calories from fat); 41g saturated fat; 64mg cholesterol; 32g protein; 29g carbohydrate; 3.5g sugar; 3g fiber; 1,300mg sodium; 122mg calcium; 1,360mg potassium.