Mussels rassa recipe
This is a simple and fast recipe combining spicy, zesty and creamy elements with briny mussels. You could say that this recipe is a fisherman’s cheat, as it’s rather simple and quick. The key is in using really fresh mussels so all their beautiful juices seep into the sauce. This is why we call it a fisherman’s cheat – because the fisherman does most of the work!
This recipe is from Gunpowder: Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save. Published by Kyle Books. Photography by Pete Cassidy.
Ingredients
For the mussels- 800 g mussels, in shells, rinsed, scrubbed and drained (discard any that don't close in response to a tap)
- 100 ml coconut cream
- 1 pinch sugar
- 1 pinch sea salt, to taste
- 4 tbsp coconut oil
- 1 tsp yellow mustard seeds
- 8 garlic cloves, finely sliced
- 1 thumb-sized piece fresh ginger, peeled and chopped into matchsticks
- 4 green chilies, halved lengthways
- 10 curry leaves (fresh is best but dried will work)
- 1 small onion or 2 shallots, thinly sliced
- 1 tsp ground turmeric
- 1 tsp madras curry powder
- 0.5 tsp chili powder (or to taste)
- 200 ml fish stock
- 2 tbsp coriander (cilantro), finely chopped
- 1 lime
- 2 servings plain rice (optional)
Details
- Cuisine: Indian
- Recipe Type: Mussels
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- Heat the oil in a large flameproof casserole dish with a lid, add the mustard seeds and wait for them to pop, then add the garlic, ginger, green chillies and curry leaves and cook, stirring, for a minute.
- Add the onion or shallots and gently cook for 5 minutes, then stir through the turmeric, curry and chilli powders. Pour in the fish stock and cook over a medium–high heat, stirring occasionally, until slightly reduced – about 15 minutes.
- Add the cleaned mussels and coconut cream, stir and cover with the lid. Cook for 3–4 minutes until all the mussels have opened (discard any that remain closed), then season with the sugar (to balance the spices and heat) and salt, to taste.
- Scatter with the chopped coriander and serve the mussels hot on with a squeeze of lime, either on their own or with plain rice.
This recipe is from Gunpowder: Explosive Flavours from Modern India by Harneet Baweja, Devina Seth and Nirmal Save. Published by Kyle Books. Photography by Pete Cassidy.
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