Instructions: Heat oil in a large saute pan. Add garlic, gingerroot, and onion, and saute until you can smell the aroma, 1 or 2 minutes. Add curry powder and saute 1 minute. Add diced pear and apple juice and cook until the pear is tender. Add vinegar and chile sauce. Let cool.

In a second large saute pan, cook mussels, covered, over high heat until they open, 3 to 5 minutes. Discard any that do not open. Remove mussels from pan, place in a large bowl, and top with cool curry sauce. Chill for about 30 minutes before serving. You may also serve these mussels hot.

Serves six.

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