Karnatakan mussels
Mussels steamed in white wine and lime juice are given a rich southern Indian kick thanks to a masala of curry leaves, mustard seeds, chilli and coconut in this quick, simple summery dish from Kricket’s Will Bowlby.
Will says: ‘On a food trip to Mumbai I discovered a seafood restaurant called Jai Hind (Lunch Home) where I tasted some of the best seafood I’ve had in the city to date. The restaurant showcased regional seafood cooking from places like Karnataka on the west coast of India. I ate a clam dish there and loved it so much I identified all the ingredients and recreated it with mussels as soon as I got home.’
This recipe is taken from Kricket: An Indian-Inspired Cookbook by Will Bowlby (£28, Hardie Grant). Photography by Hugh Johnson.
Ingredients
- 1kg live mussels , scrubbed and debearded
- 6 tbsp of dry white wine
- 1 handful of coriander , chopped
- lime juice , to serve
Masala
- 2 tbsp of coconut oil
- 1 tbsp of black mustard seeds
- 1 handful of curry leaves
- 2 onions , finely diced
- 1 tbsp of ground turmeric
- 1 tbsp of Kashmiri chilli powder
- 200g of coconut , fresh or frozen, grated
- 2 knobs of ginger , thumb-sized, grated
- 3 green chillies , finely chopped
- sea salt , to taste
Method
- 2 tbsp of coconut oil
- 1 tbsp of black mustard seeds
- 1 handful of curry leaves
- 2 onions , finely diced
- 1 tbsp of ground turmeric
- 1 tbsp of Kashmiri chilli powder
- 200g of coconut , fresh or frozen, grated
- 2 knobs of ginger , thumb-sized, grated
- 3 green chillies , finely chopped
- sea salt , to taste
- 1kg live mussels , scrubbed and debearded
- 6 tbsp of dry white wine
- 1 handful of coriander , chopped
- lime juice , to serve
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Karnatakan mussels
