GOAN STYLE MUSSELS

Preparation Method :

• Discard any mussels that are open, or which fail to snap shut when tapped.
• Scrub the mussels under cold water and pull off any beards that remain attached to the shells.
• Put the creamed coconut in a cup and pour in the boiling water.
• Stir with a wooden spoon until all the coconut has dissolved, then set aside.
• Heat the oil in a karahi, wok or heavy pan. Add the onion and fry for 5 minutes, stir frequently.
• Add the garlic and ginger and fry for about 2 minutes. Stir in the turmeric, cumin, coriander and salt and fry for further 2 minutes.
• Pour in the coconut liquid, stir well and bring to the boil. Reduce the heat and simmer for 5 minutes.
• Add the mussels, cover the pan and cook over medium heat for 5 minutes, discard the mussels if they failed to open.
• Spoon the mussels on to a serving platter. Pour the sauce over the mussels, garnish with the chopped fresh coriander, and serve.