Fresh mussels are readily available in Goa, versatile and cooked in different ways. Often, included in the traditional coconut-based curry along with its liquor (liquid expelled by the mussels) to intensify the flavour. The distinct taste of the mussels is what makes the curry truly delectable. A perfect accompaniment with rice and a vegetable side dish, a family favourite!!!
Mussels belong to the bivalve family, can be cooked with or without the shells. 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. Mussels expel their own liquid when added to a hot pan. They will open up and cook in a couple of minutes. No water should be added. Any unopened mussels should be discarded.
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.
Mussels belong to the bivalve family, can be cooked with or without the shells. 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. Mussels expel their own liquid when added to a hot pan. They will open up and cook in a couple of minutes. No water should be added. Any unopened mussels should be discarded.
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.
Goan Mussel Curry
(Serves 6)
Ingredients:
1 cup mussels
1 onion (sliced)
2 green chillies (slit)
a pinch or 1/2 a bouillon cube
2 tablespoons oil
salt
Grind to a paste (with 1 cup water)
1 1/2 cups fresh or frozen grated coconut
8 red dried Kashmiri chillies
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large garlic cloves
a small marble-sized ball of tamarind
1/2 teaspoon turmeric powder
Method:
To clean mussels, refer to information provided above. Drop mussels in a screaming hot pan, cover and cook for a couple of minutes with no water. They will open up and release its own juices. Strain the liquid through a sieve lined with a thick paper towel.
Note:
Heat oil in a pan and sauté onion until soft. Fry the ground paste well. Rinse the blender jar with 1 cup water and add to the pan. Mix in the strained mussel liquid. Use only 1/2 cup of the liquid to enhance the flavour. Adjust consistency of the gravy accordingly with water. Stir and bring gravy to a boil. Then, include the mussels, green chillies and bouillon cube. Cover with lid slightly ajar and let gravy simmer for 2 to 3 minutes. Check for seasoning and add salt.
Serve hot with rice and a vegetable side dish.
(Serves 6)
Ingredients:
1 cup mussels
1 onion (sliced)
2 green chillies (slit)
a pinch or 1/2 a bouillon cube
2 tablespoons oil
salt
Grind to a paste (with 1 cup water)
1 1/2 cups fresh or frozen grated coconut
8 red dried Kashmiri chillies
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large garlic cloves
a small marble-sized ball of tamarind
1/2 teaspoon turmeric powder
Method:
To clean mussels, refer to information provided above. Drop mussels in a screaming hot pan, cover and cook for a couple of minutes with no water. They will open up and release its own juices. Strain the liquid through a sieve lined with a thick paper towel.
Note:
- Do not overcook mussels. Even if they are undercooked, not to worry, they will cook in the curry.
- The two pack mussels of 2.72 kg are available at Costco, Canada. For 1 cup mussels, 1 pack of mussels were used, around 1.36 kg.
Heat oil in a pan and sauté onion until soft. Fry the ground paste well. Rinse the blender jar with 1 cup water and add to the pan. Mix in the strained mussel liquid. Use only 1/2 cup of the liquid to enhance the flavour. Adjust consistency of the gravy accordingly with water. Stir and bring gravy to a boil. Then, include the mussels, green chillies and bouillon cube. Cover with lid slightly ajar and let gravy simmer for 2 to 3 minutes. Check for seasoning and add salt.
Serve hot with rice and a vegetable side dish.
