Keralan mussels with ginger and chilli

Name: Keralan mussels with ginger and chilli
Cuisine: Indian
Ingredients: salt and pepper; salt and pepper; 1 tsp paprika; 1 tbsp vegetable oil; 4 cm piece fresh root ginger, peeled and roughly chopped; 3 red mild chillies, deseeded and roughly chopped; small bunch of fresh coriander, chopped; 2 shallots, finely chopped; 2 cloves garlic, finely chopped; 1 kg net mussels

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

You can turn this into something creamy-soupy - moules mariniere meets India - by bubbling in a dash of coconut milk after you’ve turned through the mussels.

Ingredients

1 kg net mussels
2 shallots, finely chopped
2 cloves

Asia
India
Kerala
Starter
Fish course
Gluten-free
Pescatarian

Method

Rinse and scrub the mussels. Discard any that remain open. Fry the shallots and garlic with salt and pepper in the oil until the shallots start to pick up flecks of colour. Stir in the paprika, half the chillies and half the ginger and fry for a further minute. Add a dash of water and reduce to a paste-like sauce. Add the mussels, and the remaining chilli and ginger and turn to coat the mussels