Author: Jane Jojo Updated on:
Mussels sauteed with ginger-garlic and spices. A spicy dish, and very common in Northern Kerala (Malabar). It can be served as an appetizer or as a side dish with rice.
Cherian and his colleague at Cookpad, Ryan went down to Half Moon Bay foraging for mussels. They came back with 4-5 pounds. This is probably the freshest mussels that I’ve ever cooked.
- Clean mussels - Place your mussels in a colander or bowl in the sink and run them under cold water. Rinse and scrub as necessary.
- De-shell the mussel - These mussels had quite hard shells and were difficult to open up using hands. I chose this way to deshell them. Place 2 to 3 inch of water in a saucepan with a steamer and bring to a boil. Add the mussels to the steamer and cover. Reduce heat to medium and let it cook for 3 to 4 minutes. Take it out of the steamer and de-shell. It's easy to open up the shell once it's steamed. Also, remove the dirt out of the mussel. Do it in batches.
- Heat oil in a pan and add finely sliced shallot and curry leaves. Saute until it becomes golden brown color.
- Crush ginger and garlic or make it into a paste. Add ginger-garlic and saute it well.
- Add turmeric powder, chili powder, coriander powder and garam masala. Saute it well. Add oil as required to fry the masalas.
- Add cleaned mussels, enough salt, vinegar and cover and cook. Don't add water. Mussels have water in them, which seeps out while cooking. ** Vinegar is optional. I like slight sourness in the dish and hence added it.
- Ideally, it should get cooked by the time water gets dried up. Add sufficient oil around 2 tbsp oil. Fry it up to the consistency you wish to have. Enjoy 🙂