Mussels with an Indian flavour from ” I Love India” by Anjum Anand.Use the freshest mussels you can find, and discard any that do not fully close when sharply tapped.
Heat the oil in a saucepan large enough to hold all the mussels. Add the peppercorns and follow with the onions, cooking them until lightly golden. Add the green chillies, ginger and garlic pastes and gently sauté until the garlic smells cooked; it should take about two minutes.
Add the tomatoes, spices and salt and cook, stirring often and lightly mashing the tomatoes with a spoon, for 10–12 minutes, or until you have a thick masala that has released oil back into the pan. Taste it; there should be no harsh flavours.
Add 500ml water and bring to a boil. Simmer for five minutes. Add the mussels, cover, shake, then simmer for three minutes or until the mussels have opened. Add the cream, taste and adjust the seasoning, saffron and ground fennel seed to taste.
The sauce should be lightly creamy. If it is too watery, put your mussels in a warmed serving bowl while you boil the sauce to reduce it, then pour this back over the mussels. Stir in the chopped coriander and serve.