Mussels in Light Broth

Ingredients for Mussels in Light Broth

• 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 teaspoons asafoetida powder

• 1 teaspoon kosher salt

• 450g canned crushed tomatoes or 475ml peeled, diced fresh tomatoes

• 1/2 cup finely chopped coriander leaves and stems

• 900g fresh mussels

• 1 tablespoon Tempered Oil

• 2 tablespoons oil

• 10–12 curry leaves

• 1 teaspoon brown mustard seeds

How to make Mussels in Light Broth

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 coriander and cook for 5 minutes, stirring occasionally. Add 475ml 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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.