xiaoxl/recipe_data huggingface dataset:
Champagne Style Chicken


Ingredients:
chicken, onion, garlic, parsley, green onions, thyme, bay leaves, pepper, ground nutmeg, white wine, butter, mushrooms, chicken broth, tarragon

Directions:
Cut chicken into medium sized pieces.
Prepare marinade by mixing onions, garlic, parsley, green onions, thyme, bay leaves, pepper, nutmeg, and wine, marinate forabout 4 hours, refrigerated. Turn the pieces regularly.
After it has been marinated for 4 hours remove pieces and pat dry. Reserve the marinade.
In a large frying pan, heat the butter and place chicken in pan fry until golden.
Add marinade and enough chicken broth or water to cover. Reduce heat and simmer until tender, about 1 hour.
When done, remove chicken to a serving platter and keep warm.
Strain the cooking liquid and return to a saucepan. Add the mushrooms and reduce a little.
Beat the egg yolks and cream in a bowl and then slowly add some of the cooking liquid, stirring constantly to obtain a smooth sauce.
Pour sauce over chicken along with mushrooms, if using.
Garnish with tarragon and chervil.
Veggie Salad With Citrus Vinaigrette


Ingredients:
fresh lime juice, olive oil, honey, red wine vinegar, salt, fresh ground pepper, zucchini, fresh corn kernels, red onions, fresh flat-leaf parsley, fresh basil

Directions:
Whisk together vinaigrette ingredients.
Combine other ingredients; Add vinaigrette and toss well.
Cover and chill.
Easy Instant Ice Coffee


Ingredients:
instant coffee granules, sugar, warm water

Directions:
In a sealable container, preferable a sealable jar, combine the coffee granules, sugar and warm water.
Mix until all is dissolved.
Add milk and coffee creamer to the container of the sugar and coffee mixture.
Shake until mixture becomes frothy.
Pour over a cup of ice and enjoy.
Poached Salmon II
Category: main-dish
By lor

This dish is simple, moist and delicious. You may substitute lemon juice for the wine and omit the garlic if you wish.

Ingredients:
½ cup dry white wine
½ cup water
2 pounds salmon fillets, cut into 4 pieces
2 tablespoons butter, softened
1 ½ teaspoons dried parsley
1 ½ teaspoons chopped garlic
salt and pepper to taste

Directions:
Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes. Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper. Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 405.1
Fat: 19.1 g
Saturated fat: 6.5 g
Carbohydrates: 1.3 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 48.7 g
Cholesterol: 116.3 mg
Sodium: 137.4 mg
Apple Lemon Puff for 1 (Easily Increased)


Ingredients:
butter, margarine, apple, sugar, egg, lemon peel, vanilla extract, all-purpose flour

Directions:
In a skillet over medium heat, melt butter.
Add apple rings; sprinkle with 2 teaspoons of sugar. Cook until tender, turning once.
In a mixing bowl, beat the egg yolk, lemon peel and vanilla for 1 minute.
In another mixing bowl, beat egg white until stiff peaks form; fold in flour and remaining sugar. Fold into egg yolk mixture.
Place apple rings in a greased 2-cup baking dish. Spread egg mixture on top.
Bake at 350ºF. for 15-18 minutes or until golden brown and set. Invert onto a serving plate.
Fabulous Tender Pork Ribs - Sous Vide Style


Ingredients:
barbecue sauce, paprika, cumin, chili powder, dried oregano, fresh ground black pepper, kosher salt, garlic powder, onion powder

Directions:
Preheat the SousVide Supreme to 138F/57°C You can cheat an put them in early because the temperature will drop when you add the ribs. It will come back up to temperature in no time.
Make Recipe#390416  combining all the dry spice ingredients listed above. You won't use it all.  I always quadruple the recipe and store the extra for future use.
Cut the ribs into sections. I cut into 3-4 bones per section.
Season both sides of the ribs with the rub mixture. No need to season too heavily as the flavors will be enhanced with this method of cooking. Just a light to moderate dusting. Using your hands, pat the spices into the ribs.
Put each section into individual  vacuum seal bag, removing all the air and sealing. Alternately, arrange the rib sections  side by side in the bags and seal DO NOT stack the rib sections in the bag.
Note: All the air must be removed from the bags to insure the packages are submerged for proper cooking.
Place bags in the preheated water bath. If you have a rack for your Sous Vide, all the better, if not, do not let them nest. Make sure water passes in between each bag.
Submerge the pouch(es] in the water oven and cook for a minimum of 24 hours up to a maximum of 48 hours. They will not over cook after 24 hours, really!
At this point, they are fully cooked. You may cool and refrigerate for several days]  or  freeze the ribs for future consumption. If you refrigerate them bring to room temperature before grilling.  Please note, warming on the grill will take longer because they are hot from the water bath. Note: I have tried cooking & refrigerating for later use.
Fire up the grill!
Remove from the pouches from the water bath.
From this point, finish off the ribs as you normally do.
Sear the surface of the ribs on the grill, or under the broiler. About 1-2 minutes per side.
Slather on your favorite BBQ sauce, grilling to achieve caramelization of the sauce.
Serve & enjoy!
Peanut Butter Quesadillas
Category: world-cuisine
By DAETHOM

My children love this delicious change from the average peanut butter sandwich. Even the grown ups love them!!

Ingredients:
1 teaspoon butter
1 (10 inch) flour tortilla
2 tablespoons peanut butter
2 tablespoons grape jelly

Directions:
Melt the butter in a skillet over medium heat. Spread one side of the tortilla with peanut butter. Fold tortilla in half so that the peanut butter is on the inside. Place folded tortilla in the skillet, and heat 2 minutes on each side, until lightly browned. Slice into wedges, and dip in the jelly to serve.

Prep time: 6 mins
Cook time: 4 mins
Total time: 10 mins
Yields: 2 servings

Calories: 275.9
Fat: 13 g
Saturated fat: 3.7 g
Carbohydrates: 34.7 g
Sugars: 14.2 g
Dietary fiber: 2.1 g
Protein: 7.1 g
Cholesterol: 5.4 mg
Sodium: 318 mg
Easy Bake Oven White Cake Mix


Ingredients:
sugar, flour, baking soda, salt, shortening

Directions:
In a medium bowl, combine sugar, flour, baking soda, and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. Seal bags tightly. Label with date and contents.
Store in a cool dry place. Use within 12 weeks.
Makes 10 packages Cake Mix.
---------------------------------.
TO USE:
1 pkg. Children's White Cake Mix (above].
4 teaspoons water.
Preheat oven for 15 minutes.
Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth.
Pour mixture into prepared pan. Bake 12 to 13 minutes in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan.
When cool, frost with Children's White Frosting if desired.
Serves 2 children.
NOTES: If you like, a drop or two of vanilla may be added at the time the cake is prepared.
Guyanese Cookup Rice
Category: side-dish
By Tatiana

My grandmother's recipe. It's delicious and can be made with or without meat. It's also very versatile. Here I am using chicken, however you can use brisket, pigtail, oxtail, the list is endless.

Ingredients:
1  scotch bonnet chile pepper
6  bone-in chicken pieces, such as breasts, thighs, and drumsticks
2  skinless, bone-in chicken breast halves - cut in half
1 tablespoon olive oil
1  onion, finely chopped
3 cloves garlic, minced
2 cups uncooked long-grain white rice
4 cups chicken broth
1 (14 ounce) can coconut milk
4 sprigs thyme, chopped
1 (15 ounce) can black-eyed peas, rinsed and drained
4  green onions, coarsely chopped
½ head cabbage, cored and cut into large chunks
2 tablespoons butter
salt and pepper to taste

Directions:
Slice the scotch bonnet chile in half, and chop one half. Reserve both halves. (Chile is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut the chicken pieces into large chunks. Heat the olive oil in a large skillet or Dutch oven over medium heat, and pan-fry the chicken pieces until brown on all sides, about 15 minutes. Stir in chopped chile, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the rice, and stir to coat with oil. Let the rice fry until it turns slightly opaque but doesn't brown. Pour in the chicken stock, bring to a boil over medium heat, and reduce heat to a simmer. Let the mixture simmer for about 5 minutes, and stir in the coconut milk, thyme, black-eyed peas, and green onions until well combined. Lay the cabbage chunks on top of the mixture, and place the remaining half chile on top of the cabbage. Cover, and simmer until the rice and cabbage are tender, about 20 minutes. Check occasionally to see if the mixture is getting too dry on the bottom, and add a small amount of water if needed to prevent burning. Before serving, stir in butter, and season to taste with salt and pepper.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 541
Fat: 23.8 g
Saturated fat: 13.8 g
Carbohydrates: 55.6 g
Sugars: 3.8 g
Dietary fiber: 5.4 g
Protein: 26.7 g
Cholesterol: 68.2 mg
Sodium: 255.3 mg
Splenda Lemonade for One


Ingredients:
lemons, lemon juice, Splenda sugar substitute, fresh mint leaves

Directions:
Mash lemon slices, lemon juice and contents of Splenda packets for a fork in a tall glass.
Add club soda and ice cubes.
Garnish with mint leaves, if desired.
Teriyaki Chicken with Mushrooms and Broccoli
Category: main-dish
By T-fal

Quick and easy (and only one-pot) teriyaki chicken with mushrooms and broccoli is a perfect weeknight dinner with a side of steamed rice.

Ingredients:
½ cup soy sauce
½ cup rice vinegar
3 tablespoons honey
2 teaspoons sesame oil
4 teaspoons fresh ginger, minced
4 teaspoons cornstarch
4 cloves garlic, minced
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound broccoli florets, chopped into bite-sized pieces
1 (8 ounce) package sliced mushrooms

Directions:
Mix all the sauce ingredients in a medium size bowl until completely smooth. Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes. Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 pounds chicken

Calories: 206.2
Fat: 5.5 g
Saturated fat: 1.1 g
Carbohydrates: 14.3 g
Sugars: 8.2 g
Dietary fiber: 2 g
Protein: 25.6 g
Cholesterol: 58.5 mg
Sodium: 970.8 mg
Mojito Scones: Happy Hour, Meet Breakfast.


Ingredients:
unbleached all-purpose flour, baking powder, salt, light brown sugar, lime rind, of fresh mint, butter, milk

Directions:
Whisk the first 7 ingredients together in a bowl.
Work in 1/2 cup cold butter until the mixture is unevenly crumbly.
Add 3/4 cup cold milk and 1/2 teaspoon lime oil (if using].
Stir just until the dough is cohesive.
Turn the dough out onto a lightly floured surface, shape it into a rough ball, and roll or pat it into an 8" round.
Patting the dough into a lightly greased 8" round cake pan is an easy way to make a nice, neat round.
If you’ve patted the dough into a pan, turn the pan over and rap it sharply to drop the dough onto a lightly floured surface.
Score it into 8 wedges.
Brush with milk, and sprinkle with coarse white sparkling sugar, if desired.
transfer the wedges to the sheet, separating them by about 1" at the outer edge.
Place the scones in the freezer for 15 minutes; this will help them rise higher.
While the scones are chilling, preheat the oven to 400°F.
Bake the scones until they puff up and begin to brown, 16 to 20 minutes.
Remove them from the oven, and cool briefly on the pan before transferring to a rack.
Serve warm, or at room temperature. Wrap any cooled leftovers airtight, and store at room temperature for several days; freeze for longer storage.
Apple and Leek Frittata


Ingredients:
eggs, apple, leek, fresh sage, sage leaf

Directions:
In a medium bowl, beat together the eggs and egg whites and set aside.
Coat a large skillet over medium heat with cooking spray and add leeks sautéing for 1 or 2 minutes.
Add the apples and continue to cook until the apple is just tender, about 3 minutes; add sage to the pan; season with salt and pepper to taste.
Spread the apple and leek filling evenly around the pan; add eggs and swirl so that each piece of the frittata will have an equal amount of egg and filling.
Reduce heat a bit and cover the pan, cooking 3-6 minutes until the eggs are set.
Cut the frittata into fours and ease the slices onto the serving plates; garnish with additional sage if desired.
Fried Artichoke Hearts
Category: appetizers-and-snacks
By StephInNOLA

Deep-fried artichoke hearts. Best when served with grated parmesan cheese. Makes a great finger-food appetizer.

Ingredients:
2  eggs
½ cup milk
1 (15 ounce) can artichoke hearts, drained and quartered
1 ½ cups seasoned dry bread crumbs
2 cups oil for frying, or as needed
¼ cup grated Parmesan cheese for topping

Directions:
Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). In a small bowl, whisk together eggs and milk. Place seasoned bread crumbs in a separate bowl. Dip artichoke hearts in the egg mixture, then roll in bread crumbs until they are fully covered. Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with Parmesan cheese.

Prep time: 15 mins
Cook time: 9 mins
Total time: 24 mins
Yields: 24 servings

Calories: 67.4
Fat: 3.1 g
Saturated fat: 0.7 g
Carbohydrates: 7.3 g
Sugars: 0.7 g
Dietary fiber: 1 g
Protein: 2.8 g
Cholesterol: 16.9 mg
Sodium: 263.3 mg
Classic Tuna Salad


Ingredients:
solid white tuna packed in water, salt, black pepper, celery rib, red onions, dill pickles, sweet pickles, garlic clove, fresh parsley leaves, mayonnaise, Dijon mustard

Directions:
Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even.
Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, pickles, garlic, and parsley until evenly blended.
Fold in mayonnaise and mustard until tuna is evenly moistened.  (Can be covered and refrigerated up to 3 days].
Basic Guacamole Dip
Category: appetizers-and-snacks
By MARY A. PUTMAN

Serve this with tortilla or corn chips.

Ingredients:
4  ripe avocados - peeled, pitted, and mashed
2  tomatoes, diced
2 tablespoons minced onion
1 tablespoon lemon juice

Directions:
Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.

Prep time: 20 mins
Total time: 20 mins
Yields: 7 cups

Calories: 47.9
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 2.9 g
Sugars: 0.5 g
Dietary fiber: 2 g
Protein: 0.7 g
Sodium: 2.5 mg
Cheesecake


Ingredients:
graham cracker squares, unsalted butter, sugar, cream cheese, sour cream, sugar, vanilla extract, eggs, heavy cream

Directions:
The top 4 ingredients are for the CRUST.
The last & ingredients are for the FILLING.
Preheat oven to 300 degree F.Brush some of the melted butter around a 9 by 3 inch cake pan.Adhere parchment to the bottom and the sides.
In a small bowl,combine crumbled graham crackers,the remaining melted butter,and 1 tablespoon of sugar.Press 2/3 of the mixture into the bottom of the parchment lined pan.Place remaining crumbs on a sheet pan and bake both the crust and remaining mixture for 10 minutes.Reserve the additional crumb for sides.
In a mixer with a paddle attachment ,beat sour cream for 10 seconds.Add the cream cheese and sugar and mix on low for 30 seconds.Scrape the bowl.
In a separate conatiner ,combine vanilla,eggs,yolks and heavy cream,with the mixer on medium.Slowly pour the liquid mixture in.When half of it is incorporated ,stop and scrape.Continue adding the mixture until the rest of the ingredients are incorporated.Once completely combined ,pour into the cooled crust.Shake the pan a little to get rid of all the bubbles.This will prevent your final product without any cracks.
Lower temperature to 250 degree F.Place cheese cake into a preheated water bath,in the oven for 1 hour .Turn the oven off and open the door for one minute.Close the door for one more hour with the oven turned off.Remove cheese cake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
When ready to serve,place the entire cake pan into a hot water bath for about 15 minutes Unmold onto an cake round or serving dish.Take the remaining graham cracker mixture and press onto the side of the cake.
To slice,place your knife into a hot water bath and wipe dry each time you make a pass through the cake.
Vegan Red Potato Salad from Whole Foods Cookbook


Ingredients:
parsley, scallions, salt, pepper, Dijon mustard, olive oil, cider vinegar, basil leaves

Directions:
Quarter potatoes and steam for 20-30 minutes, or until tender.
Toss vegetables in a large bowl with salt and pepper and set aside.
While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
Add juice, vinegar, basil, and spices, processing until smooth.
Once potatoes cool, add them to the bowl of seasoned veggies.
Mix well.
Drizzle in dressing and toss to coat.
Most Excellent!
Easiest Chicken Ever - Crock Pot


Ingredients:
whole chickens, paprika, onion powder, garlic powder

Directions:
Combine the veggies and the sauce and put in the crock., Put the chicken in, and sprinkle the seasonings on it., Cook on low for 8 hours or high for 4 hours.
Onion Cheddar Quiche


Ingredients:
onion, butter, eggs, milk, salt, pepper, dried basil, cheddar cheese

Directions:
Saute onions in butter., Beat eggs & add milk, salt, pepper, basil and onions., Divide cheese in half, and spread evenly in bottom of each piecrust., Pour milk mixture over cheese in both pies., Bake at 400 degrees for 35-40 minutes., Allow to set 5 minutes before serving.
Elliott Sadler's BBQ Chicken and Brown Rice


Ingredients:
barbecue sauce, sugar, black pepper, seasoning salt, vinegar, chicken breast halves, beef broth, converted long grain rice, onion, butter

Directions:
Chicken: In a medium size bowl, combine the BBQ sauce, sugar, pepper, seasoned salt and vinegar. Whisk until combined. Place chicken in a resealable plastic bag and add sauce. Seal bag and refrigerate overnight.
When ready to cook; Heat charcoal or gas grill to medium-low heat. Heat oven to 375°. Grill chicken over medium-low heat for 45 minutes, or until meat registers 170°.
Brown Rice: In a medium size baking dish, combine beef broth, consomme, rice, onion and butter. Bake at 375° for 45 minutes. Allow chicken and rice to rest 5 minutes before serving.
Spinach and Rice Casserole


Ingredients:
fresh spinach, onion, olive oil, chicken broth, water, salt, pepper, parmesan cheese

Directions:
Tear spinach into bite sized pieces, removing stems and set aside.
In a large saucepan, saute onion in olive oil until tender.  Add rice.  Cook, stirring constantly, for 2 minutes.  Add chicken broth and water; bring to a boil.  Reduce heat, cover and simmer for 15 minutes.
Stir in spinach, salt and pepper and cook until spinach is wilted.
Transfer mixture to a 2 quart prepared baking dish.  Sprinkle with cheese.
Cover and bake at 375 for 20-25 minutes or until rice is tender.  Remove lid and turn oven to broil to brown cheese a bit.
Doro Wat: Ethiopian Chicken Dish
Category: world-cuisine
By Twin Cities

I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.

Ingredients:
1 cup butter, divided
1  onion, chopped
2 ½ cups water, divided
1 (6 ounce) can tomato paste
¾ cup berbere seasoning
1 teaspoon chopped garlic
½ teaspoon ground ginger
4  skinless, boneless chicken breasts, cubed
⅓ cup sweet white wine
½ teaspoon ground cardamom
½ teaspoon freshly ground black pepper
4  hard-boiled eggs

Directions:
Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes. Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes. Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

Prep time: 10 mins
Cook time: 1 hr 27 mins
Total time: 1 hr 37 mins
Yields: 4 chicken breast halves

Calories: 777.7
Fat: 54.3 g
Saturated fat: 31.6 g
Carbohydrates: 24.2 g
Sugars: 8.4 g
Dietary fiber: 11.9 g
Protein: 32.9 g
Cholesterol: 398.6 mg
Sodium: 2859 mg
Lemon Cupcake with Blackberry Buttercream
Category: desserts
By Megan C. A.

A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.

Ingredients:
1 cup white sugar
½ cup butter
2  eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup low-fat milk
1  lemon, juice and zest
1 cup butter, softened
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups confectioners' sugar
½ cup seedless blackberry jam

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter. Spoon the batter into the prepared muffin cups. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely. Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 2 dozen cupcakes

Calories: 272
Fat: 12.1 g
Saturated fat: 7.5 g
Carbohydrates: 40.7 g
Sugars: 33.2 g
Dietary fiber: 0.4 g
Protein: 1.7 g
Cholesterol: 46.2 mg
Sodium: 150.6 mg
Curry-Coconut Mussels


Ingredients:
onion, garlic cloves, fresh ginger, dry white wine, fresh lime juice, curry powder, fresh thyme, saffron thread, bay leaf, unsweetened coconut milk, tomatoes, sambal oelek, fresh cilantro, mussels, lime wedge

Directions:
Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels], then season with salt. Serve immediately.