Name: Goan mussels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1kg fresh mussel; olive oil for frying; 1 onion chopped; thumb-sized piece ginger grated; 4 garlic cloves crushed; 2 green chillies chopped; 1 tsp black mustard seed; ½ tsp ground turmeric; 2 tsp ground cumin; 2 tsp ground coriander; 400ml coconut milk; coriander sprigs, to serve; lime wedges, to serve

Home
Recipes
Goan mussels

Goan mussels

Barney Desmazery

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.9 out of 5.17 ratingsRate

loading...

You can add any other seafood to this quick aromatic green curry - prawns can go in with the coconut milk and clams with the mussels

Keto

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

How to make cauliflower rice

A star rating of 4.5 out of 5.48 ratings

Keto bread

A star rating of 4.8 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg fresh mussel
olive oil

for frying
1 onion

chopped
thumb-sized piece ginger

grated
4 garlic cloves

crushed
2 green chillies

chopped
1 tsp black mustard seed
½ tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
400ml coconut milk
coriander

sprigs, to serve
lime

wedges, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal292
fat23g
saturates16g
carbs9g
sugars3g
fibre1g
protein14g
salt0.6g

low

Method

step 1

Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.
step 2

Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.
step 3

Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.

Recipe from Good Food magazine, January 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.17 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now