Goan Style Mussels
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
mussels
|
*
|
| 1 | each |
ginger
1 inch peeled and coarsley chopped |
*
|
| 8 | each |
garlic cloves
|
|
| 350 | ml |
water
|
*
|
| 4 | tablespoons |
vegetable oil
|
|
| 6 | each |
onions
peeled and chopped |
|
| 1 | each |
green chili peppers
cut into thin rounds |
*
|
| ½ | teaspoon |
turmeric
|
|
| 2 | teaspoons |
cumin
ground |
|
| ½ | each |
coconut
fresh, finely grated |
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
mussels
|
*
|
| 1 | each |
ginger
1 inch peeled and coarsley chopped |
*
|
| 8 | each |
garlic cloves
|
|
| 3.5E+2 | ml |
water
|
*
|
| 6E+1 | ml |
vegetable oil
|
|
| 6 | each |
onions
peeled and chopped |
|
| 1 | each |
green chili peppers
cut into thin rounds |
*
|
| 2.5 | ml |
turmeric
|
|
| 1E+1 | ml |
cumin
ground |
|
| 0.5 | each |
coconut
fresh, finely grated |
*
|
| 2.5 | ml |
salt
|
|
Directions
Wash mussels well. Remove beards, any that are open when tapped, any broken ones and any that float.
Blend garlic and ginger. Add 120ml of water and blend until smooth.
Heat oil in a large pan. When hot add onion and fry until translucent. Now add the paste from the blender with chillies, tumeric, and cumin and fry for 1 minute. Add coconut, salt and remainder of water. Bring to boil.
Add the mussels, mix well. Bring to boil. Cover and lower heat. Let mussels steam for 6 to 10 minutes or until they open.
Discard any that don't open. Serve immediately.
