One of the Goan delicacies is fried mussels. Fresh mussels separated from the shells are marinated with recheado masala, coated with semolina and shallow fried. The shells are boiled in some water, pat dried and used as attractive serving dishes to hold the fried mussels. These mussels are irresistibly delicious with an outer crispy crunch, juicy interior with a hint of spice and sour. Relished as an appetizer with an alcoholic drink. This dish is commonly available at various restaurants and other eateries in Goa.
For health reasons, if you don’t want to consume fried mussels, then sauté an onion in two tablespoons of oil, when translucent, add the marinated mussels, stir for few minutes till they are cooked. Place mussels in half shells and serve.
Fresh mussels can be difficult to open. Once they are scrubbed well and the beard (brown threads) sticking out between the two shells removed, just steam them for a couple of minutes till they open up slightly. Any unopened mussels should be discarded. Cook as desired either fried or sautéed with onion.
Brief information on how to select mussels and their health benefits, indicated in the recipe "Steamed Mussels In White Wine".
For health reasons, if you don’t want to consume fried mussels, then sauté an onion in two tablespoons of oil, when translucent, add the marinated mussels, stir for few minutes till they are cooked. Place mussels in half shells and serve.
Fresh mussels can be difficult to open. Once they are scrubbed well and the beard (brown threads) sticking out between the two shells removed, just steam them for a couple of minutes till they open up slightly. Any unopened mussels should be discarded. Cook as desired either fried or sautéed with onion.
Brief information on how to select mussels and their health benefits, indicated in the recipe "Steamed Mussels In White Wine".
Xinanneo (Mussels) Fry
(Serves 6)
Ingredients:
1/2 kg mussels (around 24)
2 tablespoons recheado masala
1/2 cup rava (semolina)
oil for shallow frying
a pinch of salt
Method:
Wash and pat dry mussels.
Keep one shell aside for each mussel. Boil empty shells with some water. Drain out water and dry shells for presentation or serving. Marinate mussels with recheado paste for few minutes.
On medium flame, heat oil in a skillet for shallow frying.
Coat mussels with semolina. Fry for a couple of minutes on each side till crisp and brown. Drain on absorbent paper towels.
Place fried mussels in half shells and serve.
Note:
(Serves 6)
Ingredients:
1/2 kg mussels (around 24)
2 tablespoons recheado masala
1/2 cup rava (semolina)
oil for shallow frying
a pinch of salt
Method:
Wash and pat dry mussels.
Keep one shell aside for each mussel. Boil empty shells with some water. Drain out water and dry shells for presentation or serving. Marinate mussels with recheado paste for few minutes.
On medium flame, heat oil in a skillet for shallow frying.
Coat mussels with semolina. Fry for a couple of minutes on each side till crisp and brown. Drain on absorbent paper towels.
Place fried mussels in half shells and serve.
Note:
- Instead of recheado masala, apply 1/2 teaspoon of turmeric powder, 1 teaspoon of chilli powder to the mussels. Dip in beaten egg white, then coat with semolina and shallow fry.
- Another variation to this recipe is indicated above in the write-up.