Name: Goan-Style Mussels (Thisra)
Yield: Serves 6
Cuisine: Indian
Ingredients: 2 teaspoons ground cumin seeds; 30–36 small-to-medium-sized mussels; 350 ml/12 fl oz water; ½ fresh coconut, finely grated; 1½–2 fresh, hot green chillies, sliced into fine rounds; ½ teaspoon ground turmeric; 8 garlic cloves, peeled; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; 4 tablespoons vegetable oil; ½ teaspoon salt; 175–200 g/6–7 oz onions, peeled and chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Although eaten with rice in Goa, I love to serve these mussels all by themselves as a first course.

Ingredients

30–36 small-to-medium-sized mussels
2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped

Asia
India
Goa
Fish course
Starter
Pescatarian
Gluten-free

Method

Wash and scrub the mussels well, removing the beards that are often attached to them. Discard any shells that are open and do not shut when tapped on the edge of the sink.
Put the ginger and garlic into a blender or food processor. Pour in 110ml/4fl oz of the measured water and blend until fairly smooth.
Heat the oil in a large pot over a medium flame

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Ingredients

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