Curried Mussels and Rice, Crimean Plov

This dish is a take on a popular dish served in Russia. Eastern states typically used lamb. In the Crimean region mussels were more commonly used. My friend Natalia was born and raised in the USSR in the Crimea (Southern region on the Black Sea) she described this dish to me, and this was my take.

1 lb cleaned live mussels beards removed.
1 cup Basamati or other long grain rice
1/2 onion chopped
1/4 cup chopped carrot
1/4 cup chopped celery
3 gloves fresh garlic, minced
1 1/2 cups chicken broth
1 can petite diced tomatoes un-drained
1 1/2 tsp curry powder
Salt and pepper to taste
2 tbsp olive oil

Allow mussels to soak in cold water while prepping.
In a large skillet or pot sautee' the onion, garlic, celery, carrot until soft.
Add broth and tomatoes, curry powder and salt and pepper, cover and simmer gently for 8 minutes.
Add rice and stir, bring mixture to gentle boil.
Drain mussels and add to skillet, stir and cover mussels with mixture in skillet.
Reduce heat to low and cover for 15-20 minutes. Allow to stand for 5 minutes before serving.

This dish can have more heat by adding extra curry powder if desired.