Spicy Mussels With Indian Seasonings
Updated October 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds fresh mussels
2 tablespoons butter or vegetable oil
1 medium onion, finely chopped
1 tablespoon minced fresh ginger
1 fresh green chili, minced
2 teaspoons ground cumin
1 teaspoon crushed fennel seeds
1 teaspoon ground turmeric
1 ½ cups fish stock or water
½ cup unsweetened coconut milk
2 cups steamed Basmati rice
1 tablespoon chopped mint leaves
Nutritional analysis per serving
24 grams carbs; 43 milligrams cholesterol; 303 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 1 gram fiber; 530 milligrams sodium; 22 grams protein; 1 gram sugar
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.
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Preparation
- 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.
Private Notes
Comments
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.