An utterly simple, Indian-inspired recipe in which mussels are bathed in a savory saffron broth spiked with ginger, garlic, peppers, and curry.
Apr 04, 2004 by Suvir Saran
A can’t-resist curry brimming with fragrant spices–ginger, cinnamon, cardamom, cloves, peppercorns, coriander, cumin…yup, they’re all here.
- Quick Glance
- 40 M
- 1 H, 15 M