Name: Fragrant (Hot) Mussels
Yield: Serves 4-6
Cuisine: Asia
Ingredients: chopped cilantro and parsley, to garnish; vegetable oil, for frying; 3 lb 5 oz-4lb 8 oz/ 1.5-2 kg mussels in their shells, scrubbed, washed and debearded; 1 large onion, peeled and finely chopped; 1 small head of garlic, peeled and finely chopped; ½ tablespoon cumin powder; 1 teaspoon turmeric powder; 2 or 3 fresh green chiles, finely chopped; 1 inch/2.5 cm piece of fresh gingerroot, peeled and finely grated; 14 fl oz/400 ml canned coconut milk

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

A very quick, simple, spicy dish that is ideal to pop onto the middle of the table and share with friends. However, as with all dishes containing mussels, do discard any that have not opened after cooking—or else!

Ingredients

3 lb 5 oz-4lb 8 oz/ 1.5-2

Method

Heat some vegetable oil in a large pan and sauté the onion until soft. Then add the garlic, ginger, chiles, and spices and cook for 2-3 minutes, stirring all the while.

Add the mussels, with no liquid, and stir into the pot, making sure they are all covered with the mixture.

Stir in the coconut milk, then pop on the lid and cook gently until the mussels have opened. Stir two or