Name: Spicy Mussels Cooked in Coconut Milk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp ghee; 1 tbsp black mustard seeds 20 curry leaves; 4 shallots, finely chopped; 3 fresh green chillies, finely chopped; 2 tbsp garlic and ginger paste; 400ml (14oz) tin thick coconut; milk; 175ml (2/3 cup) dry white wine (optional); 1kg live mussels, de-beaded and cleaned; 100ml (scant 1/2 cup) double; (heavy) cream (optional); A pinch of saffron, soaked in a little warm milk; A pinch of ground turmeric 1 tbsp sugar or jaggery; 1 small bunch of coriander; (cilantro), finely chopped Salt and freshly ground pepper Bread or rice, to serve

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This spicy mussels recipe is from my cookbook ‘The Curry Guy Easy’. So you know the recipe has to be easy to be featured in that book. These spicy mussels might be easy to make but they taste amazing and that’s the important thing!

Yield: 2 - 4

Spicy Mussels Cooked in Coconut Milk

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

2 tbsp ghee
1 tbsp black mustard seeds 20 curry leaves
4 shallots, finely chopped
3 fresh green chillies, finely chopped
2 tbsp garlic and ginger paste
400ml (14oz) tin thick coconut
milk
175ml (2/3 cup) dry white wine (optional)
1kg live mussels, de-beaded and cleaned
100ml (scant 1/2 cup) double
(heavy) cream (optional)
A pinch of saffron, soaked in a little warm milk
A pinch of ground turmeric 1 tbsp sugar or jaggery
1 small bunch of coriander
(cilantro), finely chopped Salt and freshly ground pepper Bread or rice, to serve

Instructions

Melt the ghee in a large pan with a tight fitting lid over high heat.
When melted and visibly hot, add the mustard seeds. They’ll start to pop in
about 30 seconds. This is your cue to reduce the heat to medium–high and toss
in the curry leaves and chopped shallots.
Fry until the shallots turn soft and translucent.
Now add the chopped chillies and the garlic and ginger paste and stir to
combine. Pour in the coconut milk and wine, if using, and bring to a rolling
bubble.
Tip in the mussels and cover with the lid to let them steam for about 4
minutes. They are ready when the shells open. Discard any shells that don’t
open or are broken.
Add the cream, if using, saffron milk, turmeric and the sugar. Check for
seasoning, sprinkle with the chopped coriander (cilantro) and serve immediately
with bread or rice.