Mussels Masala

I grab a bag of Prince Edward Island mussels at my fishmongers. PEI mussels are small, plump morsels lending themselves to any flavorful additions. We cook them swimming in beer, or white wine, sometimes Italian style with a tomato sauce and this spicy Indian saute. 

Scrubbed and debearded, mussels are steamed in a little water till they open up. Unopened ones are discarded. I keep the halves with the mussels attached and throw out the other shells. Onions are sauteed till translucent. In go the mussels along with a raft of spices, grated coconut, fresh cilantro and kokum or dried mangosteen. Try to source kokum on Amazon or at most Indian grocery stores.  It adds a wonderful sour tang to the mussels. A quick saute, the pan covered so mussels get to absorb masalas and they are ready to eat. Use your fingers, lick the masala off the shells...enjoy the hands-on experience.

MUSSELS MASALA

Serves 4

2 lb bag of Mussels

1 large Onion

3 tablespoons Canola Oil

1/2 teaspoon Turmeric Powder

1/2 teaspoon Chile Powder

1 teaspoon Pathare Prabhu Sambhar Powder Or Garam Masala

1/2 cup fresh grated Coconut

1/2 cup chopped Cilantro

1/2 teaspoon Kosher Salt

5 Kokums or dried Mangosteen 

fresh Cilantro to garnish

Rinse mussels well under running water. Discard any open mussels.

Pull off any strings/beards on the mussels. 

Dump them into a large pot. Add 2 cups of water. 

Place the pot over high heat, cover and allow mussels to steam for 6-8 minutes. The shells will open. 

Pour out the water.

Twist off the shell without the mussel and discard.  Save the mussels in shell on a plate. Throw out any unopened ones.

Chop onion finely. 

Heat oil in a large saucepan.

Add onion and saute till translucent.

Tip the mussels into the onions.

Sprinkle turmeric, chile and sambhar powders over mussels. 

Scatter coconut, cilantro and salt over mussels.

If you are using kokum pods rinse them in water and add to mussels.

Stir the mussels gently to mix. 

Add a splash of water, cover and cook over a low flame for 10 minutes for masala to infuse. 

Uncover, garnish with cilantro and enjoy.

 Small, soft and utterly delectable....these mussels carry a lot of weight!

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