INGREDIENTS:

2 tablespoons canola oil

1 tablespoon peeled, finely chopped fresh ginger

2 garlic cloves, finely chopped

1 tablespoon cumin seeds (coarsely crushed in a mortar and pestle)

10–12 whole black peppercorns, coarsely crushed in a mortar and pestle

1/4 teaspoon asafoetida powder

1 teaspoon kosher salt

16 ounces canned crushed tomatoes or 2 cups peeled, diced fresh tomatoes

1/2 cup finely chopped cilantro leaves and stems

2 pounds fresh mussels

1 tablespoon Tempered Oil

For the Tempered Oil:

2 tablespoons oil

10–12 curry leaves

1 teaspoon brown mustard seeds

INSTRUCTIONS:

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.
To make the Tempered Oil:
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.

Mussels In Light Broth Recipe

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