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  2. curry recipe

Goan mussels

Looking for a dinner that will really impress? Go no further! - by Barbara Northwood
  • 31 May 2019
Goan mussels
Prep: 15 Minutes - Cook: 15 Minutes - Easy - Serves 4
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You can add other seafood to this aromatic curry – raw prawns could go in when you pour in the coconut milk, and clams could be added with the mussels.

Ingredients

1kg/2lb 4oz fresh mussels

sunflower oil, for frying

1 onion, chopped

thumb-sized piece ginger, grated

4 garlic cloves, crushed

2 green chillies, chopped

1 tsp black mustard seeds

½ tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

400ml can coconut milk

coriander sprigs and lime wedges, to serve

Method

  1. Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.

  2. Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.

  3. Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.

  • curry recipe
  • classic seafood recipes
  • asian seafood recipes
  • fish and seafood
Barbara Northwood
Barbara Northwood is the former food director of New Idea Food and founder of the New Idea test kitchen. A passionate foodie with vast experience in the food industry, she loves sharing cooking advice, recipes and know-how on everything food.

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