I loved the curry I made the night before so much I had to share it with my lady friend, with a few minor tweaks to satisfy a vegetarian diet. But, thanks to her love of seafood and a hellacious deal at Whole Foods (2 lb for $6!), we were treated to fresh mussels.
Clean the mussels by scrubbing and removing all of their beards. Substitute veggie broth for chicken broth and voila! Vegetarian curry w/mussels. I simmered the soup w/the broth for about ten minutes, added the mussels and put on a lid, removing the mussels as soon as they opened, discarding any that didn’t open completely. From there it was just constructing the dish in an aesthetically pleasing way. As I mentioned in my previous post, I wanted more of the noodles to soak up the broth and corn relish to make the dish taste really fresh. They were welcome additions to an already fabulous dish.