Mussels in spicy garlic and tamarind sauce

The vast coastline of southern India is one of the best sources of seafood in the country. The people of Kerala, at its southernmost tip, thrive on the daily local catch and use shellfish imaginatively in everyday family meals. Once prepared, mussels are extremely quick to cook. This dish, Kakkaerachi Oolarthu, can be served as a main course, or would make a fabulous appetizer for eight people.