Goan Mussels Recipes

GOAN STYLE MUSSELS RECIPE

Steps:

• To make your very own Goan Style Mussels, In a pan heat some oil and fry the cumin seeds until they start spluttering. Then put chopped onions and fry them until they turn golden brown in colour.
• Blend the ginger and garlic with some water to make a paste.
• Put the paste in the pan and fry for some time. Add chillies and turmeric powder. Stir nicely.
• Now put the grated coconut along with salt and water. Let it cook for 5 mins.
• Once done, put the scrubbed mussels with their shells intact.
• Cook for about 5 mins more at a low flame. Your shells should have opened by then. There you have it, your very own Goan styled Mussels.

GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS

Steps:

• Wash and clean the mussels well. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels that have opened to a bowl. Discard any that haven't opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
• Grind the ingredients (coconut, red chillies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.
• Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.
• Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.
• Add the mussels and green chilies, also add a pinch of sugar and salt to taste. Bring to a boil, simmer for about 5 minutes. Do not overcook or else the mussels will get rubbery.
• Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/pao.

GOAN MUSSELS

Steps:

• Dissolve the coconut in the boiling water.
• In a pan heat the oil and fry the onion till just golden brown. Add the garlic and ginger and fry for 3 minutes.
• Add the turmeric, coriander and salt and fry for 1 minute.
• Add the coconut water and simmer for a few minutes.
• Add the mussels, cover the pan and cook for about 5 mins or until the mussels open.
• Serve garnished with the coriander leaves.
• NOTE. discard any mussel that does not open.

GOAN MUSSELS

Steps:

• Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.
• Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.
• Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.

GOAN WARM MUSSEL SALAD (TISRU)

Steps:

• Place onions and oil in a deep pot and cook, stirring over high heat until they turn light brown, about 5 minutes. Lower heat and stir in ginger, coriander, turmeric, and red pepper. Cook for an additional minute. Stir in the coconut, salt, and mussels, and bring contents to the boil. Cover the pot and steam until the mussels open up, about 7 minutes. Transfer mussels and the sauce to a deep platter. Sprinkle with lemon juice, coriander and, if desired, coconut. Serve immediately.;