Goan Style Mussels served in a fragrant coconut sauce.
Live Mussels – 900 gms
Creamed Coconut – 115 gms
Boiling Water – 2 cups
Oil – 3 tblsp
Onion – 1, finely chopped
Garlic Cloves – 3, crushed
Fresh Root Ginger – 1 inch piece, peeled and finely chopped
Turmeric – 1/2 tsp, ground
Cumin – 1 tsp, ground
Coriander – 1 tsp, ground
Salt – 1/4 tsp
Coriander – to garnish, chopped fresh
1. Scrub the mussels under cold water and pull of any beards that remain attached to the shells. Discard any mussels that are open and which fail to snap shut when tapped.
2. Put the creamed coconut in a measuring jug and pour in the boiling water. Stir with a wooden spoon until all the coconut has dissolved, then set aside until required. Heat the oil in a kadai, add the onion and fry for 5 minutes, stirring frequently.
3. Add the garlic and ginger and fry for 2 minutes. Stir in the turmeric, cumin, coriander and salt and fry for 2 minutes. Pour in the coconut liquid, stir well and bring to a boil. Reduce the heat and simmer for 5 minutes.
4. Add the mussels, cover the pan and cook over medium heat for 6-8 minutes by which time all the mussels should have opened. Spoon the mussels onto a plate. If any of the mussels have failed to open, discard them immediately.
5. Pour the sauce over the mussels, garnish with the chopped coriander leaves and serve.