Sheet-Pan Mussels with Red Curry-Garlic Broth

This is a great way to handle lots of mussels! Four pounds fit on a rimmed baking sheet very nicely. Blast them in a 500 degree oven until they open wide.  Nice to serve with Basil-Scrubbed Toast. A perfect meal for summer.

4 pounds large mussels, scrubbed, beards removed
2 cups dry white wine
6 tablespoons unsalted butter
1 large garlic clove
1 teaspoon red curry paste

Preheat the oven to 500 degrees F. spread the mussels on a rimmed baking sheet.  Pour the wine over the mussels. Roast for 10 minutes, until the mussels open.  Melt the butter in a small skillet.  Add the garlic pushed through a press (or finely grated or minced) and cook for 1 minute but do not brown.  Pour 1/2 cup of the pan juices into the melted butter along with the curry paste Boil for 30 seconds. Transfer the mussels and some remaining liquid to bowls, discard any that do not open.  Pour the butter sauce over the mussels and serve with Basil-Scrubbed Toast. Serves 6

Basil-Scrubbed Toast

1/2 narrow baguette
1 large garlic close
1 cup fresh basil leaves

Preheat the oven to 350 degrees. Cut the baguette slightly on the bias into 1/2-inch thick slices. Arrange on a baking sheet. Toast in the oven 5 minutes until golden and crisp.  Cut the garlic in half.  Rub one side of each toast with the garlic then with a handful of basil leaves until fragrant and green. Makes about 12