Karnatakan mussels

PT30M

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Ingredients

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Masala

1
Heat the coconut oil in a frying pan until hot, then add the mustard seeds. Cook for 30 seconds or so until they start to splutter, then add the curry leaves, reduce the heat to low and add the diced onions. Continue to cook for 10 minutes, stirring occasionally, until the onions are translucent but without any colour
2
Add the turmeric, chilli powder, coconut, ginger and green chillies and season to taste with salt. Cook, stirring for a couple of minutes, until fragrant. Continue to simmer on a low heat while you prepare the mussels
3
Wash the mussels thoroughly and discard any that remain open when you tap them. Heat a large heavy-based saucepan and add the wine. Let it simmer for a few minutes before adding the mussels. Cover tightly with a lid and cook for about 4 minutes, until the mussels have opened up. Discard any that remain closed, then stir in the masala, making sure the mussels are fully coated in all the spices
  • 1kg live mussels, scrubbed and debearded
  • 6 tbsp of dry white wine
4
To serve, spoon the mussels into 4 bowls and garnish with the fresh coriander. Finish with a squeeze of lime juice
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