Goan Mussels
Enjoy a fragrant and flavorful dish of spicy coconut mussels with this recipe. Fresh mussels are cooked in a rich coconut milk broth infused with ginger, garlic, and a blend of aromatic spices for a dish that is bursting with delicious flavors. Served with zesty lime wedges and fresh coriander sprigs, this dish is perfect for a special seafood dinner at home.
— Constant Cookbook
Ingredients
- 1kg fresh mussels
- sunflower oil , for frying
- 1 onion , chopped
- thumb-sized piece ginger , grated
- 4 garlic cloves , crushed
- 2 green chillies , chopped
- 1 tsp black mustard seeds
- ½ tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 400ml coconut milk
- coriander sprigs, to serve
- lime wedges, to serve
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 292 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 0.6 milligram of sodium
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