1 quart water
2 pounds mussels
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
3 (6 ounce) cans tomato jelly
1/2 teaspoon white sugar
2 cups milk
Rinse mussels in cold water. Remove head, body and hind legs. Remove the shell and cut fresh shells.
In a medium saucepan, bring water, mussels, cumin, paprika, chili powder, tomato jelly and sugar to a boil. Slowly boil until mussels are cooked down. Remove from heat and stir in milk only 7 to 10 minutes before serving.