Mussels Madras

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

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 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

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.