Mussels in Light Broth Recipe | James Beard Foundation

Ingredients

• 2 tablespoons canola oil
• 2 garlic cloves, finely chopped
• 1 tablespoon cumin seeds, coarsely crushed in a mortar and pestle
• 1 tablespoon peeled and finely chopped fresh ginger
• 10 to 12 whole black peppercorns, coarsely crushed in a mortar and pestle
• 1 teaspoon kosher salt
• 1/4 teaspoon asafoetida powder
• 16 ounces canned crushed tomatoes or 2 cups peeled and diced fresh tomatoes
• 1/2 cup finely chopped cilantro leaves and stems
• 2 cups of water
• 2 pounds fresh mussels
• 1 tablespoon tempered oil