Versatile, mussels can be prepared in different ways. Economical, they cook in minutes and perfect go-to seafood in creating a dish in a hurry. This chilli fry has inclusion of few ingredients with minimal spice highlighting the freshness of the mussels. Quick and easy, it comes together in no time. Delicious with crunch from the onions, flavour from the mussels and a hint of sourness from the kokum. A perfect side dish and a family favourite!!!
When buying mussels, make sure they are fresh, alive and smell like the ocean. If any mussel is open, tap to see if they close. Avoid the ones that have a chipped or broken shell. Before use, scrub them well with a stiff kitchen brush and rinse under cold running water. Remove the beard sticking out between the two shells.
Rich in omega-3 fatty acids, mussels contribute to a healthy heart. They are a great source of proteins, vital nutrients, selenium and vitamins. Aids in strengthening teeth and bones. Rich in iron and prevents anemia. Low in calories and helps in weight management. High in sodium and should be consumed in moderation.
When buying mussels, make sure they are fresh, alive and smell like the ocean. If any mussel is open, tap to see if they close. Avoid the ones that have a chipped or broken shell. Before use, scrub them well with a stiff kitchen brush and rinse under cold running water. Remove the beard sticking out between the two shells.
Rich in omega-3 fatty acids, mussels contribute to a healthy heart. They are a great source of proteins, vital nutrients, selenium and vitamins. Aids in strengthening teeth and bones. Rich in iron and prevents anemia. Low in calories and helps in weight management. High in sodium and should be consumed in moderation.
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Goan Mussel Chilli Fry
(Serves 6)
Ingredients:
2.72 kgs mussels
2 large onions (sliced)
2 long green chillies (slit)
1 large tomato (sliced)
6 large cloves of garlic (chopped)
1/2-inch ginger (grated)
4 dried kokum petals
1/4 teaspoon turmeric powder
a dash of pepper powder
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Soak the mussels in water for few minutes. Scrub each mussel under cold running water and remove the beard (brown threads) sticking out between the two shells.
Drop mussels in a screaming hot pan, cover and cook for a couple of minutes with no water. They will be undercooked, open up and release its own juices. Separate the meat from the shell.
Note:
Heat a skillet with oil. Sauté the onions with green chillies, garlic and ginger. Cook for a couple of minutes. Then add the tomato, kokum, turmeric powder, pepper powder and salt. Stir and mix well to soften tomato slightly. Finally, include the mussels and heat until cooked through. Serve with coriander leaves.
Note:
(Serves 6)
Ingredients:
2.72 kgs mussels
2 large onions (sliced)
2 long green chillies (slit)
1 large tomato (sliced)
6 large cloves of garlic (chopped)
1/2-inch ginger (grated)
4 dried kokum petals
1/4 teaspoon turmeric powder
a dash of pepper powder
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Soak the mussels in water for few minutes. Scrub each mussel under cold running water and remove the beard (brown threads) sticking out between the two shells.
Drop mussels in a screaming hot pan, cover and cook for a couple of minutes with no water. They will be undercooked, open up and release its own juices. Separate the meat from the shell.
Note:
- No water should be added.
- Any unopened mussels should be discarded.
- Mussel meat partially cooked makes it easy to separate from the shell. Also, getting rid of excess moisture.
- Strain the liquid through a sieve lined with a thick paper towel. Reserve for another use.
Heat a skillet with oil. Sauté the onions with green chillies, garlic and ginger. Cook for a couple of minutes. Then add the tomato, kokum, turmeric powder, pepper powder and salt. Stir and mix well to soften tomato slightly. Finally, include the mussels and heat until cooked through. Serve with coriander leaves.
Note:
- Onions should have a slight crunch.
- Do not overcook the mussels.
- A dash of salt added at the start to season the vegetable. Mussels are high in sodium.
