Adapted from fine cooking.com
2 lbs. PEI mussels
1 onion- diced
1 tsp fresh ginger- diced
15 oz. diced tomatoes
3/4 tsp curry powder
1/2 tsp garam masala
Pinch of red pepper flakes
Sautéed onions and ginger until fragrant. Add spices and tomatoes and about 1/2 cup of water. Cover and cook until mussels are open.
