Mussels in Light Broth

From My Two Souths: Blending the Flavors of India into a Southern Kitchen

Cookbook

Author(s): Asha Gomez, Martha Hall Foose

Page 158

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↑ Cooked ↕

9 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

Mussels are always good when fresh. But for this recipe the broth in which the mussels cooked was brilliant. It was great for sopping up with bread.

Report