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Mussels in light broth from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 158) by Asha Gomez and Martha Hall Foose

  • asafoetida powder
  • cilantro
  • curry leaves
  • fresh ginger
  • mussels
  • black peppercorns
  • cumin seeds
  • brown mustard seeds
  • canned crushed tomatoes

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Notes about this recipe

  • meggan on April 02, 2017

    Very good though we didn't have the curry leaves and had to use basil. I might amp up the garlic next time.

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