Mussels in Light Broth
Fresh mussels cooked in a fragrant Indian-spiced tomato broth with ginger, garlic, and warming spices, finished with a tempered oil of curry leaves and mustard seeds.
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.
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.
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