Mussels in Coconut Sauce
Ingredients:
1 kg/2 lb 4 on live mussels, scrubbed and debearded
3 tbsp ghee or vegetable oil
1 onion, finely chopped
1 tsp garlic puree
1 tsp ginger puree
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
pinch of salt
600 m1/1 pint canned coconut milk
chopped fresh coriander, to garnish
Method:
1. Discard any mussels with broken shells and any that refuse to close when tapped with a knife. Set aside.
2. Heat the ghee in a large heavy-based frying pan. Add the onion and cook over a low heat, stirring occasionally, for 10 minutes, or until golden.
3. Add the garlic and ginger purees and cook, stirring constantly, for 2 minutes. Add the cumin, ground coriander, turmeric and salt and cook, stirring constantly, for a further 2 minutes. Stir in the coconut milk and bring to the boil.
4. Add the mussels, cover and cook for 5 minutes, or until the mussels have opened. Discard any mussels that remain closed. Transfer the mussels, with the coconut sauce, to a large warmed serving dish. Sprinkle with chopped coriander and serve immediately.
1 kg/2 lb 4 on live mussels, scrubbed and debearded
3 tbsp ghee or vegetable oil
1 onion, finely chopped
1 tsp garlic puree
1 tsp ginger puree
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
pinch of salt
600 m1/1 pint canned coconut milk
chopped fresh coriander, to garnish
Method:
1. Discard any mussels with broken shells and any that refuse to close when tapped with a knife. Set aside.
2. Heat the ghee in a large heavy-based frying pan. Add the onion and cook over a low heat, stirring occasionally, for 10 minutes, or until golden.
3. Add the garlic and ginger purees and cook, stirring constantly, for 2 minutes. Add the cumin, ground coriander, turmeric and salt and cook, stirring constantly, for a further 2 minutes. Stir in the coconut milk and bring to the boil.
4. Add the mussels, cover and cook for 5 minutes, or until the mussels have opened. Discard any mussels that remain closed. Transfer the mussels, with the coconut sauce, to a large warmed serving dish. Sprinkle with chopped coriander and serve immediately.