The locally grown movement and a worldly eccentricity come together at Ponte Winery, thanks to chef Christy Moore. She combines obscure vegetables like spigarello, lollipop kale and red orach with other bounty grown nearby, including olives and olive oil from the property’s grove. Moore’s creative use of fresh ingredients and innovative touches add a little excitement to classic dishes.
Last Updated: May 10, 2023
Heat 2 tablespoons oil in sauté pan over medium-high heat. Add 2 tablespoons garlic, and cook, stirring, 45 seconds. Add stock, tomatoes with juice and 2 cups wine. Simmer 15 minutes. Add chutney and curry paste. Cook 5 minutes. Remove from heat, and stir in coconut milk. Transfer mixture to food processor. Purée until smooth. Season with salt and pepper.
Heat remaining 1 tablespoon oil in sauté pan over medium-high heat. Add remaining ½ tablespoon garlic, shallots and mussels. Cook 2 minutes. Add remaining 1 cup wine, thyme and 2 cups of the tomato-curry broth, and cover. Gently shake pan occasionally. When mussels open, about 5 minutes, uncover and transfer to large bowl. Serve immediately. Serves 2.
The fresh acid and citrus notes of Ponte’s 2016 Rosé Spumante marry with the shellfish, while the bubbles cut through the rich curry broth.