Mussels in Light Broth
['2 tablespoons canola oil', '1 tablespoon peeled, finely chopped fresh ginger', '2 garlic cloves, finely chopped', '1 tablespoon cumin seeds (coarsely crushed in a mortar and pestle)', '10–12 whole black peppercorns, coarsely crushed in a mortar and pestle', '1/4 teaspoon asafoetida powder', '1 teaspoon kosher salt', '16 ounces canned crushed tomatoes or 2 cups peeled, diced fresh tomatoes', '1/2 cup finely chopped cilantro leaves and stems', '2 pounds fresh mussels', '1 tablespoon Tempered Oil', '2 tablespoons oil', '10–12 curry leaves', '1 teaspoon brown mustard seeds']
In a 4-quart pot over medium heat, add the oil. Add the ginger, garlic, cumin, black peppercorns, asafoetida, and salt. Cook, stirring constantly, for 1 minute. Add the tomatoes and cilantro and cook for 5 minutes, stirring occasionally. Add 2 cups of water and cook for 8 minutes on a low heat. Add the mussels, cover and cook for 5 to 6 minutes, or until the mussels are opened. Remove from the heat. Transfer the mussels and broth to a serving bowl and finish with the tempered oil.
In a small pan over medium heat, add oil. Add the curry leaves and mustard seeds; when the mustard seeds begin to pop, remove the oil from the flame, about 30 seconds. Drizzle the oil over the mussels and broth.
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