Saffron Mussel Stew

In a deep saucepan, heat the oil over high heat. When the oil shimmers, add the onion, ginger, garlic, curry leaves, and green chiles. Saute for 4 to 6 minutes, until the onion begins to change color.

Add the turmeric and coriander. Mix well and saute for another 30 seconds.

Add the broth and bring to a boil. Reduce the heat to a simmer and add the cream. Remove from the heat and allow to cool to room temperature.

Transfer to a blender and blend to a smooth consistency. If you like an even smoother texture, pass the mixture through a sieve. I prefer not to do so.

Return the sauce to the saucepan and bring to another gentle boil.

Add the mussels and cook, covered, for about 10 minutes, shaking the saucepan occasionally.

Add salt to taste and the saffron threads and mix well. Serve hot.

Note: If using whole fresh mussels, you will need 1 1/2 pounds. Soak in cold water for an hour. Discard any that open up. Remove beards and rinse well. Then pat dry and proceed with the recipe.