Curried Mussels Grilled French Bread with Mint Pesto
 
2 lbs of maine live mussels
1 whole onion sliced
3 serano peppers seeded and juliened
1 tablespoon of chopped garlic
1 cup of chopped tomatoes
1 cup of white wine
2 tablespoons of curry spice
1 loaf of french bread
2 tablespoons extra virgin olive oil 

For mint pesto:
1/4 cup of mint
1/4 chopped cilantro
1/2 cup of almonds
1 tablespoon of garlic
1/8 cup of extra virgin olive oil
Combine all the ingredients in a food processor for 10 seconds or until slightly pureed.
 
In a saute pan start with the extra virgin olive oil when pan is hot add in the onions and cook until translucent next add the peppers garlic and cook for a additonal 5 minutes.  Deglace the pan with the white wine and let reduce by half,  followed by the tomatoes and curry spice.

While all the ingredients are simmering in the pan take your french baguette and cut a inch thick on a bias and brush olive oil onto the bread.  Now with a grill or oven cook the bread until slightly toastey and set aside.

For the mussels rinse thoroughly and pull of the beards if keeping mussels place into water until ready to use.  Place the mussels into the pan with the cooked mixture and cover let cook until the mussels are opened then place into a large bowl.  To finish the dish spread some of the pesto onto the french bread  and serve the mussels into individual bowls or family style.  This dish would be great with a nice cool glass of white wine like riesling or pinot grigio or a crisp lager!  Serves 4.