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Mussel Masala with Coconut, Ginger and Green Chillies
From the book
Rick Stein’s Fish & Shellfish
The definitive guide to fish and shellfish
Innovative versions of favourite seafood dishes
Failsafe prep and cooking instructions
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Introduction from Rick Stein
This dish is based on a clam masala from the Keralan Backwaters of southern India, but I’ve used mussels instead as they’re easier to get hold of.
Ingredients
Method
See Rick’s brilliant video tutorial on how to clean and prepare mussels for cooking:
Put a splash of water into a large saucepan, add the mussels, cover with a lid and cook over a high heat, shaking the pan every now and again until all the mussels have opened and are cooked: 3–4 minutes.
Heat the coconut oil in a large sturdy pan over a medium heat. Add the mustard seeds and fry for 30 seconds until they start to pop, then stir in the coconut and fry for 1 minute.
Add the onion, ginger, garlic, green chillies and curry leaves and fry for a further 5 minutes.
Add the mussels and their liquor to the pan, followed by the fennel seeds, black pepper, garam masala, chilli powder, turmeric and salt. Cook for a further 1–2 minutes, then serve.
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