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Mussels with a lightly curried tomato broth


  • Soak the saffron in 2 tbsp hot water for about 15 mins. 
  • Heat a little oil in a wok (or large non-stick pan) and sauté the onion and garlic until tender.
  • Add the curry powder and pepper flakes. Stir and briefly cook to toast the spices. 
  • Then add the saffron with any soaking liquid, the tomatoes, dry vermouth, fish stock, seasonings and lemon juice. Stir and bring to the boil.
  • Add the mussels, toss well, cover and cook, removing the mussels as they open (discarding any that don't). 
  • Then place the mussels in individual bowls, spoon the broth over the top, sprinkle with chopped coriander and serve with lots of crusty bread on the side.
  • based on a recipe by American chef, Carl Florence


  • 1-2 good pinches saffron threads
  • olive oil
  • 1 onion, chopped
  • 2-3 garlic cloves, crushed
  • 2 tspn curry powder
  • 1 tspn red pepper flakes 
  • just under 1 can diced tomatoes, drained a little
  • ½ cup dry vermouth
  • ½ cup fish stock (or water)
  • sea salt & freshly ground pepper
  • juice of ½-1 lemon
  • 2 kg mussels, cleaned & debearded
  • 2-3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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