An utterly simple, Indian-inspired recipe in which mussels are bathed in a savory saffron broth spiked with ginger, garlic, peppers, and curry.
About Monica Bhide
Monica Bhide is an engineer turned much-praised food writer whose work has appeared in The New Times, The Washington Post, Food & Wine, Bon Appétit, and Town & Country. She has written three Indian cookbooks, Modern Spice, The Everything Indian Cookbook and The Spice is Right. Monica was born in India and moved to the United States in 1991. She currently resides in the Washington, D.C. metro area with her husband and young sons. @monicabhide