Mussel Molee

Name: Mussel Molee
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Cuisine: British
Ingredients: 1 tsp jaggery or brown sugar; Handful of fresh coriander leaves, chopped; 1 heaped tsp finely grated fresh ginger or ginger paste; 2 tbsp coconut oil; 1 tsp brown or black mustard seeds; 15 curry leaves; 45 g tamarind pulp (from a block) or 1-2 tsp tamarind paste concentrate; 1 kg mussels; 2 fresh green chillies, halved diagonally (optional); 1 tsp finely grated garlic or garlic paste; 1 x 400 g tin of full-fat coconut milk; ½ tsp ground turmeric; Handful of fresh coriander stalks, finely chopped or blended with a little water; 50 ml water; 1 medium red onion, finely sliced; 1 tsp salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

In the UK we are lucky to have plentiful supplies of fresh mussels off our shores, yet the vast majority are exported to our European neighbours. They seem to love them more than we do, but I am convinced that the uninitiated are perhaps intimidated or think they are difficult to cook. This could not be further from the truth. The prep and cleaning can take 10 minutes, but that is as hard as it gets. A molee is a South Indian coconut milk gravy, which works so well with the mussels.