Steamed Mussels in Coconut Milk |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found . Ingredients:
4 tablespoons vegetable oil |
2 cups thinly sliced onions |
1 tablespoon minced ginger |
2 cups coconut milk |
3 lbs fresh mussels or 3 lbs clams, scrubbed and debearded |
1 tablespoon fresh lemon juice |
1/4 cup chopped cilantro |
3 teaspoons coriander |
1/2 teaspoon turmeric |
1/2 teaspoon cayenne |
3/4 teaspoon salt |
Directions:
1. Heat the oil in a large Dutch oven. Add the onions and fry over medium-high heat until the edges turn light brown. Next add the ginger and continue frying for 1 minute, stirring constantly. Put in the ground masala and stir for another 1 to 2 minutes.
2. Add the salt, coconut milk, and 1 cup water and bring to a boil. Now put in the mussels, spooning some of the sauce over them. Cover and steam 7 minutes or until all the shells open. Remove from the heat. Discard any shells that aren't open.
3. Sprinkle with the lemon juice and cilantro and stir gently. Spoon the mussels into individual bowls along with some of the sauce. Serve immediately.
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