Curried mussels in tamarind broth

Tryst sous chef Ashirwad Elhence makes his own Indian spice mixture, and a broth from tamarind and coconut milk for steaming the mussels. Serves 4.

FOR THE SPICES

1	tablespoon turmeric
1	teaspoon whole black peppercorns
½	teaspoon cardamom seeds
	Pinch ground mace
3	whole cloves
½	teaspoon coriander seeds
¼	teaspoon cumin seeds
¼	teaspoon fennel seeds
½	teaspoon black mustard seeds
1	dried red chili pepper
½	cinnamon stick

1. Heat a heavy skillet. Add the turmeric, peppercorns, cardamom seeds, mace, cloves, coriander, cumin, fennel, mustard seeds, chilies, and cinnamon stick. Cook over medium-low heat for 2 to 3 minutes or until the spices are fragrant. Let the spices cool.

2. In a food processor, grind the spices to a powder; set aside.

FOR THE MUSSELS

1	piece ( 1½ inches by 1½ inches) tamarind pulp
½	cup boiling water
2	tablespoons vegetable oil
2	cloves garlic, chopped
2	inches fresh ginger, grated
¾	cup coconut milk
4	pounds of mussels, scrubbed and debearded
2	tablespoons fresh cilantro leaves (for garnish)

1. In a bowl, soak the tamarind in the boiling water for 20 minutes, breaking it up with a fork; set aside. With a fork, remove the seeds and fibers.

2. In a soup pot, heat the oil. Cook the garlic and ginger over medium heat for 3 minutes.

3. Add the spice mixture and cook 1 minute more.

4. Add the tamarind mixture and coconut milk. Bring the mixture to a boil.

5. Add the mussels and cover the pan. Cook over high heat until the mussels open. Divide the mussels among 4 deep bowls and add broth to each one.

Adapted from Tryst restaurant