Mussels, Goan style (2-4)

One of the first Indian cookbooks i brought was Madhur Jaffrey’s ” Indian Cookery”, published in 1982 to accompany her TV series of the same name . The paperback cost £4.25 which retrospectively seems quite pricey, but as i spent much of the next few years cooking from it regularly it was no doubt worth it. So a few recipes to follow from my old , stained and well thumbed copy.

These mussels can be served with rice, chips or on their own.

Mussels, Goan style (2-4)
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Mussels, Goan style (2-4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Wash and scrub the mussels well, removing the beards and discarding any shells that dont close when lightly tapped.
  2. Put the ginger and garlic into a food processor and add 110 ml water. Blend until fairly smooth.
  3. Heat the oil in a large saucepan over a medium heat. When hot add the onions and saute until they turn translucent.
  4. Add the paste from the blender together with the green chillies, turmeric and cumin. Stir and fry for a minute,
  5. Add the coconut, salt and 225 ml water. Bring to a boil , add the mussels and mix well. Cover tightly, lower heat slightly and steam for about 4 minutes until they have opened up.
  6. Serve immediately as preferred.
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