Curry-Spiced Steamed Mussels

• 18 cup butter
• 18 cup olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced or pressed
• 12 teaspoon ground cumin
• 12 teaspoon ground turmeric
• 12 teaspoon crushed red pepper
• 14 teaspoon ground cloves
• 14 teaspoon ground black pepper
• 2 large tomatoes, peeled,seeded,chopped fine
• 1 13 cups water
• 4 lbs blue mussels, in shells
• 3 tablespoons lemon juice
• 1 cup cilantro leaf, whole

1. Combine dry spices.
2. Heat a 5-6 quart pot over medium heat.
3. Add butter and oil, add onion after foam subsides and saute until onion is translucent (about 5 minutes).
4. Stir in garlic and dry spices.
5. Cook stirring until the spices are aromatic (about 3 minutes).
6. Stir in tomatoes and cook for another 2 minutes.
7. Add liquid and mussels.
8. Cover and cook until mussels are open-- 5-7 minutes.
9. Transfer mussels to individual soup bowls with a slotted spoon discarding any unopened mussels.
10. Ladle broth over mussels.
11. Drizzle each serving with lemon juice and garnish with cilantro leaves.

butter, olive oil, onion, garlic, ground cumin, ground turmeric, red pepper, ground cloves, ground black pepper, tomatoes, water, mussels, lemon juice, cilantro leaf

Taken from www.food.com/recipe/curry-spiced-steamed-mussels-9695 (may not work)