SERVES 4
This is my take on the steamed mussels that are usually served in restaurants in Europe, particularly France and Belgium. However, this recipe has a southeast Asian twist. It has no wine or butter, but uses spices, coconut milk and curry leaves.
2 tbsp vegetable oil
1 tsp cumin seeds
10 fresh curry leaves
5 garlic cloves, chopped
1 medium onion, chopped
1 tsp ground turmeric
¼ tsp asafetida
Salt to taste
1 tsp curry power
¼ cup coconut milk (optional)
1 tomato, finely diced
1 kg mussels, cleaned
2 tsp lime juice (optional)
2 tsp chopped coriander leaves
1 spring of mint leaves
1 Heat the oil in a large frying pan. Add the cumin seeds, curry leaves, garlic and onions. Fry for about 5 minutes until the onions are soft. Add ½ tsp turmeric, ¼ tsp of asafetida, a pinch of salt and tomatoes. Cook over low heat, stirring well for 3 minutes.
2 Put the mussels in a large pot or saucepan with ½ tsp of turmeric, ½ tsp of curry powder and a little salt. Add cold water to cover the mussels and bring to boil. Cover and simmer for about 3 minutes or until the mussels have opened. Discard any mussels that have not opened.
3 Quickly drain the mussels, reserving the cooking liquid. Add the mussels and the coconut milk to the onion mixture and cook, stirring frequently, for 2 minutes. If you would like the sauce to be thinner, add some of the reserved mussel cooking liquid. Add the lime juice and chopped coriander leaves. Remove from heat and serve immediately with some crusty grilled or toasted French or sourdough bread.
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