-
1
Rinse the mussels under cold running water while scrubbing with a vegetable brush.
-
2
Remove the stringy mussel beards with your thumb and index finger as you wash them.
-
3
Discard any mussels with broken shells.
-
4
Heat a 2-count drizzle of oil in a large pot over medium heat.
-
5
Saute the onion, garlic, tomato, and bay leaves until the vegetables cook down to a pulp, about 5 minutes.
-
6
Stir in the saffron tea, red pepper flakes, and curry.
-
7
Add the mussels and give everything a good toss.
-
8
Add the vermouth, lemon juice, and chicken stock; cover the pot and steam over medium-high heat for 10 minutes, until the mussels open.
-
9
Stir occasionally so that all the mussels are in contact with the heat.
-
10
Using a slotted spoon, remove the mussels to a warm serving bowl and cover.
-
11
Pick out the bay leaves.
-
12
If some of the pieces of vegetables are nestled in the shells, dont sweat it.
-
13
The sauce itself is a snap.
-
14
Add the butter to the pot of mussel broth and buzz it down with a handheld blender (you can also transfer it to a regular blender or food processor).
-
15
What you want is a smooth, yellow sauce.
-
16
Season with salt and pepper.
-
17
Pour the sauce over the mussels and shower with parsley before serving.
-
18
Impressive and uncomplicated.
