Mussels with Dry Coconut

A quick coastal Maharashtrian dish featuring mussels cooked in a thick, spicy tomato and coconut mixture.

Quick Seafood Dairy Free Gluten Free Mussels Coconut Indian Cuisine

Estimated Nutrition

Calories

340.9

kcal / serving

2045.3 kcal total

Carbs

12.4g

per serving

74.5 g total

Fat

22.6g

per serving

135.8 g total

Protein

22.2g

per serving

133.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

clove

Garlic

peeled and pounded into a paste

piece

Salt

to taste

0.5

tsp

Turmeric

ground

tbsp

Garam Masala

Desiccated Coconut

handful

Coriander

leaves and stalks, chopped

OilsFats

tbsp

Vegetable Oil

Seafood

Mussels

scrubbed and de-bearded

Vegetables

piece

Onion

small, finely chopped

piece

Green Chilli

whole

piece

Ginger

thumb-sized, peeled and pounded into a paste

piece

Tomato

chopped into large cubes

Method

Stir thoroughly to coat the mussels and serve with rice.

Heat vegetable oil in a pan and fry the onion until golden brown.

Add chillies, ginger, garlic, salt, turmeric, garam masala, and tomatoes.

Cook the mixture until tomatoes soften and break down.

Boil mussels in a large pot for three minutes until they open.

Remove mussels with a slotted spoon and reserve the cooking water.

Stir coconut, coriander, and a splash of cooking water into the spice mixture.

Remove some mussels from shells and add all mussels to the spices.