Goan mussels
You can add any other seafood to this quick aromatic green curry - prawns can go in with the coconut milk and clams with the mussels
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
- 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.
- 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.
- 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.
PER SERVING
292 kcalories, protein 14g, carbohydrate 9g, fat 23 g, saturated fat 16g, fibre 1g, sugar 3g, salt 0.6 g
Recipe from Good Food magazine, January 2013.
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http://www.bbcgoodfood.com/recipes/2852678/
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Ingredients
- 1kg 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 coconut milk
- coriander sprigs, to serve
- lime wedges, to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Ingredients
- 1kg 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 coconut milk
- coriander sprigs, to serve
- lime wedges, to serve
PER SERVING
292 kcalories, protein 14g, carbohydrate 9g, fat 23 g, saturated fat 16g, fibre 1g, sugar 3g, salt 0.6 g
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07 January 2013
Jill B rated and commented on this recipe
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