2 tb Extra virgin olive oil
1/2 c Onion; finely chopped
1 c Plum tomatoes; seeded, finely diced
1/4 c Fresh curry leaves; (sold in some Indian markets or cilantro leaves)
1 1/2 ts Cumin seeds; crushed in a mortar
Salt to taste
2 lb Mussels; scrubbed & debearded
3/4 c Dry white wine

Heat the oil in a large lidded saucepan. Add the onion, tomatoes and curry leave or cilantro, and cook, stirring. over medium heat until the vegetables soften.

Stir in the cumin, and cook a few minutes longer, until the onion starts to brown. Season with salt.

Add the mussels and wine, cover and cook over medium heat until the mussels open. Serve at once.