Chef #1153780's Note:
Belgium and India artfully collide in this fusion of flavors. My own invention inspired by some deliciously fresh Prince Edward Island mussels.
My Private Note
Units: US | Metric
- 3 lbs mussels, with shells
- 2 tablespoons butter
- 1 tablespoon garlic, diced finely
- 1 1/2 cups dry white wine
- 2 teaspoons saffron threads
- 1 cup Clamato juice
- 2 tablespoons lime juice
- 1/4 cup spring onion, diced
- 3 teaspoons madras hot curry powder
- 3 teaspoons madras mild curry powder
- 1 1/2 cups fire-roasted tomatoes, diced
- 1/2 teaspoon sea salt, to taste
- 1Place 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).
- 2Melt butter in heavy pan (I use an enameled cast iron one). Saute garlic until translucent.
- 3Add wine and saffron, simmer for a couple of minutes on medium heat.
- 4Add clamato juice, curry powders, green onions, tomatoes.
- 5Continue 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).
- 6While 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 -- ).
- 7When 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.
Browse Our Top Asian Recipes
Nutritional Facts for Mussels Madras
Serving Size: 1 (389 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 476.4
- Calories from Fat 127
- Total Fat 14.1 g
- Saturated Fat 5.2 g
- Cholesterol 110.7 mg
- Sodium 1537.0 mg
- Total Carbohydrate 27.9 g
- Dietary Fiber 2.3 g
- Sugars 5.0 g
- Protein 42.3 g