Indian Recipe for Mussels in Coconut Sauce
INGREDIENTS- 1kg live mussels (scrubbed & debearded)
- salt
- 2 1/2 cups canned coconut milk
- 3 tbsp ghee or vegetable oil
- 1 onion (chopped fine)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tbsp ginger garlic paste
- cilantro springs (garnish)
VARIATION: If you do not wish to use mussels, you can use 2 cooked crabs instead. ADd the crab meat with the claws and cook till heated through.
- Heat the ghee or vegetable oil in a large skillet
- Add onion and cook over low heat till golden brown (10 mins)
- Add the ginger garlic paste and cook for 2 mins
- Add cumin, ground coriander, turmeric, pinch of salt and cook (keep stirring) for 2 mins
- Add in coconut milk and bring mixture to a boil
- Add in the mussels, cover and cook for 5 mins or till mussels have opened
- Throw away any that remain shut
- Transfer mussels with coconut sauce to a large serving dish
- Sprinkle with cilantro and serve immediately
TIP: To prepare mussels, scrub them well under cold running water and pull off any beards that are attached to them. Discard any with broken shells or that do not shut when you tap them.
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