Mussels with green masala

Name: Mussels with green masala (Thisra)
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 2 tablespoons tamarind purée; a small handful of fresh mint leaves (no stalks); vegetable oil or coconut oil; 1.5 kg/3¼ lb mussels (or as many as you want); 2 red onions, finely diced; 5 or 6 fresh green chillies; 1 cinnamon stick; 400 ml/14 fl oz can coconut milk; salt; 6 cloves; 1 teaspoon ground turmeric; 2 cloves of garlic, peeled; 2.5 cm/1 inch piece of root ginger, peeled; a very generous handful of fresh coriander leaves (no stalks); 10 or 12 black peppercorns

Thisra

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

Mussels are cooked in their shells in a herby green masala and coconut gravy. Make sure you buy fresh mussels and clean them thoroughly.

Ingredients

1.5 kg/3¼ lb mussels (or as many as you want)
vegetable oil or coconut oil

Asia
India
Fish course
Pescatarian
Gluten-free
Spicy

Method

Scrub the mussels under running water and debeard them. Then, with your forefinger and thumb, squeeze each shell sideways to try and open it. If the mussel doesn’t budge, it means it is not filled with the fine mud that you occasionally find in a batch of mussels. Throw away any open mussels. Drain the mussels and keep cool.
Grind all the masala ingredients int