For us, it was love at first bite with Meen Masala. In Kerala, it’s used with fish, but also great for adding a unique aroma to seafood. Our Indian friends might find it strange to add tarragon and white wine, but it’s fantastic with mussels!
Wash the mussels well in cold water and discard any that are not closed.
Heat a large pot on high heat. Add the butter, onion, garlic, meen masala, carrot, celery, bay leaf and thyme together.
Mix well until the butter melts and the vegetables begin to cook (2-3 minutes).
Add the mussels and wine, mix well and cover.
Cook until pipin hot and the mussels open.
Without removing the pan from the heat, take out the mussels using a strainer or slotted spoon and place them on a larger platter.
Stir the cream into the remaining cooking juices. Boil for 1 minute. Add the herbs, pour over the mussels and serve.