Mussels Goan Style
I love mussels, served up with crusty bread in the middle of the table for people to help themselves. A delicious protein enriched dish with a creamy spicy sauce!
The mussels can be replaced with clams, shrimp or monkfish and a combination of
fish and shellfish may be used.
5 dozen mussels
2.5cm (1 inch) piece of fresh ginger, peeled and chopped
8 cloves of peeled garlic
110ml (4fl oz/) of water
4 tablespoons of vegetable oil
200g (7oz) onion, peeled and chopped
1-2 fresh chilies, sliced into fine rounds
1/2 teaspoon of turmeric
2 teaspoons of ground cumin
1 1/2 tins (1 pint/600ml/) of coconut milk
fresh coriander leaves
Wash the mussels, removing any loose beards. Put the ginger, garlic and water into a
blender and blend to a smooth purée.
Heat the oil in a large pot and add the onions. Cook until translucent.
Add the ginger and garlic purée, chillies, turmeric and cumin. Stir and cook for a minute.
Add the coconut milk and a pinch of salt and bring to a boil. This broth can now be put aside
When you want to serve the dish, put the cleaned mussels into the pan with the Goan broth.
Cover and place on a moderate heat and allow to come to the boil.
Shake the pan occasionally and cook for approx.6 minutes.
Check to see that all the mussels have popped open.
Serve immediately with lots of fresh coriander leaves.