Hot Mussels With Cumin Recipe
Hot Mussels With Cumin Recipes
large onion, finely chopped
piece fresh root ginger, grated
cloves garlic, crushed
fresh green chilies, seeded and finely
shredded fresh coconut
chopped coriander leaves
coriander sprigs, to garnish
Scrub mussels clean in several
changes of fresh cold water and pull off beards.
Discard any mussels that are
cracked or do not close tightly when tapped.
Heat oil in a large saucepan and
Fry, stirring for 5 minutes, until
soft, then add ginger, garlic, chilies, turmeric and cumin.
Fry 2 minutes, stirring constantly.
Add mussels, coconut and 225 ml
water and bring to the boil.
Cover and cook over a high heat,
shaking pan frequently, for about 5 minutes or until almost all the
shells have opened.
Discard any that do not open.
Spoon mussels into a serving dish,
pour over cooking liquid and sprinkle with chopped coriander.
Garnish with coriander sprigs and
serve at once.
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