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• 1 lb. Clearwater Mussels
• 1 stalk celery, diced
• 1 small onion, diced
• 1 tomato, seeded and diced
• 1 clove garlic, diced
• 10 fennel seeds
• ½ tsp. turmeric
• ¼ tsp. cumin
• ½ cup white wine
•  salt and pepper
• 1-cup heavy cream

• Place the mussels in a large sauce pot with the celery, onion, tomato, garlic, spices and white wine.
• Steam until the mussel shells have opened and the meat is firm.
• Remove the mussels from the pan, place in a large bowl and reserve warm.
• Return the sauce pan to the stove and bring the remaining juices to a boil and allow to reduce by half.
• Add the cream, season to taste with salt and pepper then pour the sauce into a champagne saucer or ramekin and use as a dip for the mussels.