Ingredients Jump to Instructions ↓

  1. 36 Mussels

  2. 1 Ginger peeled and - coarsely chopped

  3. 8 Garlic cloves peeled

  4. 1 1/2 cups 355ml Water

  5. 4 tablespoons 60ml Vegetable oil

  6. 6 Onions peeled and chopped

  7. 1 Hot green chile sliced into - thin rounds

  8. 1/2 teaspoon 2 1/2ml Turmeric

  9. 2 teaspoons 10ml Ground cumin

  10. 1/2 Fresh coconut finely grated

  11. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Wash mussels well. Remove beards, any that are open when tapped, any broken ones and any that float. Blend garlic and ginger. Add about 1/3 cup 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 chiles, turmeric, 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.


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