Mussels Madras - cooking recipe

Ingredients
    3 lbs mussels, with shells
    2 tablespoons butter
    1 tablespoon garlic, diced finely
    1 1/2 cups dry white wine
    2 teaspoons saffron threads
    1 cup Clamato juice
    2 tablespoons lime juice
    1/4 cup spring onion, diced
    3 teaspoons madras hot curry powder
    3 teaspoons madras mild curry powder
    1 1/2 cups fire-roasted tomatoes, diced
    1/2 teaspoon sea salt, to taste
Preparation
    Place mussels in pan of fresh water so they will expel out any sand & grit while you make the cooking broth. (leave for 15-20 minutes).
    Melt butter in heavy pan (I use an enameled cast iron one). Saute garlic until translucent.
    Add wine and saffron, simmer for a couple of minutes on medium heat.
    Add clamato juice, curry powders, green onions, tomatoes.
    Continue simmering on low, and add a bit of sea salt and additional curry powder if you like to taste (if you like it with more heat, you can also add a little freshly chopped chili pepper).
    While broth gently simmers, remove mussels one at a time from soak, scrub with a soft brush, and rinse with fresh water, (don't just dump into a collander as the grit they expel will follow -- ).
    When mussels are cleaned, add to broth and simmer for 4 to 5 minutes (until shells are fully opened). Discard any mussels that do not open. Place in serving bowls and ladle broth over. Serve with hot fresh baguette or other rustic bread.

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