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Total Time
35mins
Prep 20 mins
Cook 15 mins

Belgium and India artfully collide in this fusion of flavors. My own invention inspired by some deliciously fresh Prince Edward Island mussels.

Ingredients Nutrition

Directions

  1. Place mussels in pan of fresh water so they will expel out any sand & grit while you make the cooking broth. (leave for 15-20 minutes).
  2. Melt butter in heavy pan (I use an enameled cast iron one). Saute garlic until translucent.
  3. Add wine and saffron, simmer for a couple of minutes on medium heat.
  4. Add clamato juice, curry powders, green onions, tomatoes.
  5. Continue simmering on low, and add a bit of sea salt and additional curry powder if you like to taste (if you like it with more heat, you can also add a little freshly chopped chili pepper).
  6. While broth gently simmers, remove mussels one at a time from soak, scrub with a soft brush, and rinse with fresh water, (don't just dump into a collander as the grit they expel will follow -- ).
  7. When mussels are cleaned, add to broth and simmer for 4 to 5 minutes (until shells are fully opened). Discard any mussels that do not open. Place in serving bowls and ladle broth over. Serve with hot fresh baguette or other rustic bread.