The classic mussels dish is the Belgian speciality of mussels cooked in a white wine sauce with shallots. This dish of Curried Mussels adds the mussels to spices and coconut milk to produce a mild curried dish.
What you need… • 1kg mussels, cleaned and de-bearded • 1 Tablespoon oil • 0.5 teaspoon mustard seeds • 0.5 teaspoon cumin seeds • 1 onion, sliced • 1 teaspoon garlic paste • 1 teaspoon ginger paste • 1 Tablespoon curry powder • 0.5 teaspoon turmeric powder • 0.5 teaspoon garam masala • 250ml coconut milk • 10 curry leaves • salt to taste • cracked black pepper (to garnish) • 2 spring onions, chopped (to garnish)
How to make it… 1. Fry the oil in a pan to a medium-hot heat and fry the mustard seeds and cumin seeds for 15 seconds. 2 Add the onions and stir-fry for 2 minutes. 3. Add the ginger and garlic paste and cook for 1 minute. 4. Add the curry powder, turmeric, garam masala, stir well and cook for 3 minutes. 5. Transfer the ingredients of the pan to a large saucepan (big enough to hold all the mussels) and turn the heat to medium. 6. Add the coconut milk, stir in well and heat through for 1 minute. 7. Add the curry leaves and salt, mix well and bring to a boil. 8. Add the mussels, being sure to remove any that are already open and simmer until they open (about 5-7 minutes). Discard any that do not open. 9. Garnish with cracked pepper and the spring onion, and serve in the pan as a sharing pot.