A dish cooked with five ingredients in five minutes. The mussels take less than three minutes to cook and open up. Unopened mussels should be discarded. Once steamed, they should be served and enjoyed right away.
During the summer holidays, we visited Goa and my grandfather used to buy kondoeos (mini clams) from a lady who used to go door to door selling them with a basket on her head. She had a special wooden measure in which she heaped up the kondoeos and sold them for a fixed price. After rinsing the kondoeos, my mother used to steam them in an earthen pot with some crushed garlic and coconut oil. They were delicious and we loved them. Inspired by my childhood experience, I came up with this recipe. Garlic and shellfish are a perfect match. They complement one another in flavour.
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 are a great source of proteins, vital nutrients, selenium and vitamins. Rich in omega-3 fatty acids contributing to a healthy heart. Prevents anemia and asthma. 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.
During the summer holidays, we visited Goa and my grandfather used to buy kondoeos (mini clams) from a lady who used to go door to door selling them with a basket on her head. She had a special wooden measure in which she heaped up the kondoeos and sold them for a fixed price. After rinsing the kondoeos, my mother used to steam them in an earthen pot with some crushed garlic and coconut oil. They were delicious and we loved them. Inspired by my childhood experience, I came up with this recipe. Garlic and shellfish are a perfect match. They complement one another in flavour.
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 are a great source of proteins, vital nutrients, selenium and vitamins. Rich in omega-3 fatty acids contributing to a healthy heart. Prevents anemia and asthma. 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.
Steamed Mussels In White Wine
(Serves 4)
Ingredients:
1 kg or 2.2 lbs mussels
6 large cloves of garlic (roughly chopped)
2 dried red thai chillies (crushed into flakes)
1/4 cup dry white wine
2 tablespoons olive oil
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.
In a pan, heat olive oil and add garlic along with crushed chilli flakes. Then, add the mussels with white wine. Stir to combine and cover pan. Let mussels steam and open up, around 2 to 3 minutes. Transfer mussels into a serving bowl.
Strain the liquid through a sieve lined with paper towel. Reheat liquid and pour over the mussels.
Serve warm with a crusty bread to soak up the juices.
(Serves 4)
Ingredients:
1 kg or 2.2 lbs mussels
6 large cloves of garlic (roughly chopped)
2 dried red thai chillies (crushed into flakes)
1/4 cup dry white wine
2 tablespoons olive oil
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.
In a pan, heat olive oil and add garlic along with crushed chilli flakes. Then, add the mussels with white wine. Stir to combine and cover pan. Let mussels steam and open up, around 2 to 3 minutes. Transfer mussels into a serving bowl.
Strain the liquid through a sieve lined with paper towel. Reheat liquid and pour over the mussels.
Serve warm with a crusty bread to soak up the juices.