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Yahoo Food

Spicy Coconut Mussels Recipe

Yahoo Food
Updated

Dishes from the south Indian state of Kerala, along the Malabar Coast, are heavily influenced by the area’s abundant supply of seafood. In this Anglo-Indian recipe, mussels are cooked with tomatoes in a richly spiced coconut broth.

See More: 30 Favorite Fall Pies »

SERVES 2–4

INGREDIENTS
3 tbsp. canola oil
6 cloves garlic, thinly sliced
2 small green Thai chiles or 1 serrano, thinly sliced
1 (2”) piece ginger, peeled and thinly sliced
½ small red onion, thinly sliced
2 tbsp. Malabar masala
3 plum tomatoes, chopped
1 (14-oz.) can coconut milk
Kosher salt, to taste
2½ lb. mussels, debearded and scrubbed
¼ cup roughly chopped cilantro
Cooked white rice, for serving (optional)

INSTRUCTIONS
Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic, chiles, ginger, and onion until golden, 4–6 minutes. Add masala and tomatoes; cook, stirring occasionally, until tomatoes begin to break down, 5–7 minutes. Add coconut milk, salt, and ¼ cup water; boil. Add mussels; cook covered, and occasionally shaking pan, until all mussels are opened, about 5 minutes. Garnish with cilantro; serve with rice, if you like.

See More: The Ultimate Fall Produce Guide »

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