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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.
- 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
- 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).
- Melt butter in heavy pan (I use an enameled cast iron one). Saute garlic until translucent.
- Add wine and saffron, simmer for a couple of minutes on medium heat.
- Add clamato juice, curry powders, green onions, tomatoes.
- 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).
- 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 -- ).
- 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.