Spiced rice
For the perfect side to a knockout curry supper, try this nutty aromatic rice dish
Goan mussels
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 1kg fresh mussel
- sunflower oilfor frying
- 1 onionchopped
- thumb-sized piece gingergrated
- 4 garlic clovescrushed
- 2 green chillieschopped
- 1 tsp black mustard seed
- ½ tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 400ml coconut milk
- coriandersprigs, to serve
- limewedges, to serve
Nutrition: per serving
- kcal292
- fat23g
- saturates16g
- carbs9g
- sugars3g
- fibre1g
- protein14g
- salt0.6glow
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.
