Name: Mussels in Light Tomato Broth
Yield: Serves 4
Ingredients: 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; 2 tablespoons oil; 10–12 curry leaves; 1 teaspoon brown mustard seeds

Photo of mussels recipe in rasam from Asha Gomez

Photo by Evan Sung

Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. It is a piquant broth poured over steaming hot rice. In our home—both in Kerala and America—rasam was a staple part of everyday meals. One night when I was a teenager, I was out to dinner with my brother Tom in New York City’s Little Italy and ate mussels cooked in a light tomato broth very reminiscent of rasam. I couldn’t wait to get home, buy fresh mussels, and cook them in rasam. This dish has made its rounds in my kitchens for close to three decades now. Make sure to have some fresh crusty bread to soak up the tomato-mussel broth.

Cooks' Note

Mussels attach themselves to stable surfaces using thin, sticky, weedy membranes referred to as “beards,” which must be removed before cooking. Most farm-raised mussels purchased in grocery stores have already been debearded. If the beard is still attached, grasp it with your fingers and pull it downward toward the hinged end of the shell. Pull firmly until it comes out and discard it. Place mussels in a colander in the sink, and run cold water over them to get rid of any visible dirt or grit on the outer shells. Using a vegetable brush, scrub each shell under running water. Overlooked grit can ruin a dish.

Recipe information

Yield
Serves 4

Ingredients

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

Preparation

Step 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.
To make the Tempered Oil:
Step 2
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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Reprinted with permission from My Two Souths: Blending the Flavors of India into a Southern Kitchen © 2016 by Asha Gomez with Martha Hall Foose, Running Press. Buy the full book from Amazon or from Bookshop.