While I really enjoy eating mussels I must admit that my favorite part of this dish is dipping some warm crusty bread into the delicious broth. For this recipe you will need:

• 3 tablespoons butter
• 1 tablespoons olive oil
• 2 cloves of garlic, thinly sliced
• 1 tablespoon of Victoria Taylor’s Curry Seasoning
• ½ teaspoon cumin
• 2 pounds mussels, scrubbed
• 2 medium tomatoes, chopped
• ½ cup fresh parsley
• 1 lime, cut in half
• Salt to taste

Heat the butter and olive oil in a large stockpot over medium high heat.  Add the garlic and cook for 3 minutes.  Add the tomatoes, curry, cumin and salt then stir until fragrant, about 1 minute. Add the mussels and parsley, stir well, then cover the pot.  Cook over medium heat for 8 to 10 minutes; until all the mussels are opened.  With the lid on, shake the pot once or twice while cooking to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and discard any that have not opened.  Squeeze one half of the lime over the bowl and garnish with thin slices from the other half of lime. Serve warm with crusty bread and a crisp salad. Best, Victoria