Mussels in Light Broth

Ingredients

• •2 tablespoons canola oil
• •1 tablespoon fresh ginger
• •2 cloves garlic
• •1 tablespoon cumin seeds
• •11 whole black peppercorns
• •¼ teaspoon asafoetida powder
• •1 teaspoon kosher salt
• •16 ounces crushed tomatoes
• •½ cup cilantro
• •2 pounds fresh mussels
• •1 tablespoon Tempered Oil
• •2 tablespoons oil
• •11 leaves curry leaves
• •1 teaspoon brown mustard seeds

Cooking Instructions

1. 1.

   In a 4-quart pot over medium heat, add the oil. Add the ginger, garlic, cumin, black peppercorns, asafoetida, and salt. Cook, stirring constantly, for 1 minute. Add the tomatoes and cilantro and cook for 5 minutes, stirring occasionally. Add 2 cups of water and cook for 8 minutes on a low heat. Add the mussels, cover and cook for 5 to 6 minutes, or until the mussels are opened. Remove from the heat. Transfer the mussels and broth to a serving bowl and finish with the tempered oil.

   20 min

2. 2.

   In a small pan over medium heat, add oil. Add the curry leaves and mustard seeds; when the mustard seeds begin to pop, remove the oil from the flame, about 30 seconds. Drizzle the oil over the mussels and broth.

   1 min