The BBC Good Food logo
Goan mussels

Goan mussels

By
A star rating of 5 out of 5.11 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal292
fat23g
saturates16g
carbs9g
sugars3g
fibre1g
protein14g
low insalt0.6g
Advertisement

Ingredients

  • 1kg fresh mussel
  • sunflower oil , for frying
  • 1 onion , chopped
  • thumb-sized piece ginger , grated
  • 4 garlic cloves , crushed
  • 2 green chillies , chopped
  • 1 tsp black mustard seed
  • ½ tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 400ml coconut milk
  • coriander sprigs, to serve
  • lime wedges, to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.11 ratings
Advertisement
Advertisement
Advertisement

Sponsored content