Coconut Masala Mussels
Black mussels steamed open in a quick coconut and tomato masala.
Everything you'll need
- 1 kg Live black mussels, scrubbed$6.99
- 270 ml Coconut milk
- 2 Tomato, chopped
- 1 Brown onion, finely chopped
- 1 tbsp Garlic and ginger paste
- 1 tsp Ground cumin
- 1/2 tsp Ground turmeric
- 1 handful Fresh coriander, chopped
- to taste Salt
The method
- 1
Tip out any mussels that stay open when tapped. Pull off the stringy beards and give them a final rinse.
- 2
Soften the onion in a little oil in a wide pot, then stir in the garlic and ginger paste, cumin and turmeric until fragrant.
- 3
Add the tomato and cook until it breaks down, then pour in the coconut milk and season.
- 4
Bring to a simmer, add the mussels, cover and steam for four to five minutes until the shells open.
- 5
Discard any mussels that stay shut. Scatter with coriander and serve with bread or rice.
About this dish
Mussels are one of the fastest seafood dinners going. They cook in the time it takes the shells to open, so the work is all in the sauce. A simple onion, tomato and coconut masala does the job, and the mussels finish the dish by releasing their own briny juice into it. Have bread or rice ready to mop up the sauce.
