Goan mussels

10-30 minutes 30-60 minutes 4 servings 400 kcal or less fish curry goa goan fish curry in season indian mains moules quick shellfish soup southern india spicy soup

N/A

Source

Ingredients

1kg fresh mussel

sunflower oil , for frying

1 onion , chopped

thumb-sized piece ginger , grated

4 garlic cloves , crushed

2 green chillies , chopped

1 tsp black mustard seed

½ tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

400ml coconut milk

coriander sprigs, to serve

lime wedges, to serve

Method

Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.

Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.

Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.