Mussels In Light Broth Recipe


  • 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

Mussels In Light Broth Recipe


  1. 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.
  2. To make the Tempered Oil:
  3. 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.


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