Mussels are a rare dish in our home. We seldom cook mussels reason being, the whole trouble of cleaning it. Cleaning mussels thoroughly to get rid of last bit of sands and dirts are not something I enjoy doing. Once in a blue moon I do take the trouble and dish out mussels and this is my latest innovation. Unlike, the regular Chinese or Malay style of cooking this beautiful green shellfish, I came up with my own Indian way. Well coated with flavourful masala and not too spicy for the palate. Mint leaves somehow, lent the freshness to the dish and I used dessicated coconut instead of fresh coconut due to it's crunchiness. You may use freshly shredded coconut as well no harm 😁. Once the mussels are cooked it will open up beautifuly and an important step in preparing mussels are to discard any mussels which are still intact after cooking. Those are not safe to consume.
Ingredients
500g mussels, washed & cleaned
3 tbsp coconut oil
1 onion,chopped
1 tsp mustard seeds
1 tsp cumin seeds
2 sprigs curry leaves
1 tsp ginger paste
4 cloves garlic,chopped
1 green chilly,chopped
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp fenugreek powder
2 tbsp fish curry powder
2 tbsp chilly powder
1 tbsp mint leaves
1 tbsp garam masala
1 cup water
1/3 cup evaporated milk
1/4 cup dessicated coconut
1/2 tsp salt
Methods
In a work, heat coconut oil and add mustard seeds and cumin seeds. Once it started to splutters add curry leaves and chopped onion.
Add ginger paste, chopped garlic and chilly. Saute for 30 seconds.
Add turmeric powder,fish curry powder,chilly powder,fenugreek powder, cumin powder,mint leaves and garam masala powder. Saute till the raw flavor leaves.
Add water and boil for 1 minutes. Add the cleaned mussels and stir till the masala are well coated.
Add the evaporated milk and sprinkle with dessicated coconut. Stir and season with salt. Stir well and cook for 5-7 minutes or till all the mussels are open up.
Discard mussels which are still intact.
Serve with hot rice.
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