The Secret Ingredient (Curry): Bombay Mussels with Peas - Indian Recipes

Ingredients

• 4 servings Freshly ground black pepper
• 2 Tbsps butter
• 2 teaspoons curry powder
• 237 milliliters heavy cream
• 4 servings Kosher salt
• 907 grams mussels, soaked for an hour in a bowl of water with a spoonful of flour and a handful of ice
• 4 servings Naan bread for serving
• 158 milliliters thawed frozen peas
• 4 scallions, sliced
• 59 milliliters water