Ingredients
-
4
-
2
-
1
-
2
-
3
-
1
-
1/4
-
-
3
-
1/2
-
1/2
-
3/4
-
-
-
Directions
Steamed Mussels in Coconut Milk, Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable com , Absolutely amazing! I did not have any fresh lemon to dress the dish, but truly delicious The local supermarket gets mussels frequently and these mussels were delivered the day before Every mussel opened except two As I was reading the recipe I noticed the 1 cup of water and I substituted bottled clam juice With a shallow large fry pan and cover the 7 minutes for the mussels was perfect The only thing I would change is that there isn’t canned Coconut milk that supplies 2 cups so the one can was totally sufficient We served it with good crusty bread it was OVER THE TOP!, This was excellent I added in 2 tbsp of tomato paste and a shallot, amazing I ate the whole thing myself
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Steps
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1
Done
|
Heat the Oil in a Large Dutch Oven. Add the Onions and Fry Over Medium-High Heat Until the Edges Turn Light Brown. Next Add the Ginger and Continue Frying For 1 Minute, Stirring Constantly. Put in the Ground Masala and Stir For Another 1 to 2 Minutes. |
|
2
Done
|
Add the Salt, Coconut Milk, and 1 Cup Water and Bring to a Boil. Now Put in the Mussels, Spooning Some of the Sauce Over Them. Cover and Steam 7 Minutes or Until All the Shells Open. Remove from the Heat. Discard Any Shells That Aren't Open. |
|
3
Done
|
Sprinkle With the Lemon Juice and Cilantro and Stir Gently. Spoon the Mussels Into Individual Bowls Along With Some of the Sauce. Serve Immediately. |
