Spicy Mussels With Indian Seasonings
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 first-course servings
- 2pounds fresh mussels
- 2tablespoons butter or vegetable oil
- 1medium onion, finely chopped
- 1tablespoon minced fresh ginger
- 1fresh green chili, minced
- 2teaspoons ground cumin
- 1teaspoon crushed fennel seeds
- 1teaspoon ground turmeric
- 1½cups fish stock or water
- ½cup unsweetened coconut milk
- 2cups steamed Basmati rice
- 1tablespoon chopped mint leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
303 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 22 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Scrub and debeard the mussels.
- Step 2
In a saucepan large enough to hold the mussels with room to spare heat the butter or oil. Add the onion, ginger and chili and saute until tender but not brown. Stir in the cumin, fennel and turmeric. Add the stock or water. Bring to a simmer.
- Step 3
Add the mussels, cover and cook over medium heat until the mussels have opened, about 10 minutes.
- Step 4
Transfer the mussels to a large bowl, discarding any that have not opened. Cover.
- Step 5
Add the coconut milk to the mussel broth. Check seasonings.
- Step 6
Divide the rice among four to six individual dishes and top with the mussels. Spoon the sauce over each and garnish with mint leaves.
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Cooking Notes
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LindaL
Very good, moderately spicy. I used cilantro instead of mint. Next time I would use less water, and I would grate the ginger and crush the fennel a little more thoroughly.
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