Malabar Mussels Recipes

MUSSELS MARINARA DI AMORE

Steps:

• In a large skillet over medium heat, warm oil and saute garlic until transparent.
• Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
• Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.

MARINARA-STYLE MUSSELS

Steps:

• Put the oil in a large, deep skillet over medium heat. When it's hot, add the garlic and cook for 1 minute. Add the paprika and cook for just a few seconds, then add the flour and some salt and pepper and stir until smooth. Slowly pour in 2 cups water, stirring constantly to form a smooth sauce. Adjust the heat so the mixture bubbles gently; cook until the sauce is thick, about 8 minutes. Stir in 2 tablespoons of the parsley.
• Add the mussels and cover the skillet. Cook until all (or nearly all) the mussels are open, about 5 minutes. (Discard any mussels that do not open.) Garnish with the remaining 2 tablespoons parsley and serve immediately.

MALABAR SHRIMP IN COCONUT SAUCE (MEEN MOLEE)

Steps:

• Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb.

MALABAR FISH CURRY

Steps:

• Heat oil in a heavy bottomed vessel.
• Add chopped onions, green chillies, ginger, curry leaves and mustard seeds.
• When the onions are fried, add tamarind water and tomatoes.
• Stir and allow to cook for 2 minutes.
• Add chilli power, turmeric power, coriander powder and salt.
• Cook for a further 2 minutes.
• Add coconut paste and allow to cook for ½ hr.
• Add fish slices, stir gently.
• Cover the heavy bottomed vessel, lower heat, and allow to cook for 5 minutes.
• Check salt.
• Serve hot with boiled rice.

MALAYSIAN MUSSELS

Steps:

• Heat oil in a large skillet over medium-high heat. When oil shimmers, add garlic and ginger and saute until fragrant, about 1 minute.
• Stir curry paste into garlic and ginger and continue to cook 1 minute more. Add coconut milk, salt, and pepper to skillet and bring to a boil.
• Add mussels to skillet, cover, and cook just until mussels open, 2-3 minutes. Transfer mussels to a large serving bowl with a slotted spoon. Pour coconut curry sauce over mussels, garnish with cilantro and lime and serve immediately.

MALABAR MUSSELS

Steps:

• 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 1⁄4 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.