GOAN STYLE MUSSELS RECIPE
Goan Cusine is all about lip-smacking sea food and the Goan styled Mussels one such delicacy. In Goa, mussels are called 'Xinaneao.' Cooked nicely in a beautiful blend of spices, the mussels are loaded with flavour. Just one bite will instantly transport you to the beaches of Goa. They are nicely coated with the coconut flavoured gravy which is the trademark of Goan cuisine. If you are planning to friends or family over for dinner then serving this Goan dish would be a good idea to earn lots of compliments. Mussels have a mild flavour and are perfect for a light meal. You need to make sure that the mussels are fresh when you buy them. Mussels are great for your body, they are full of Omega-3 fatty acids, vitamins, protein. They work really well to keep your heart healthy and make your bones strong. They are a simpledish that you can easily make at home. This recipe will tell you how!
Provided by TNN
Categories Lunch
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- To make your very own Goan Style Mussels, In a pan heat some oil and fry the cumin seeds until they start spluttering. Then put chopped onions and fry them until they turn golden brown in colour.
- Blend the ginger and garlic with some water to make a paste.
- Put the paste in the pan and fry for some time. Add chillies and turmeric powder. Stir nicely.
- Now put the grated coconut along with salt and water. Let it cook for 5 mins.
- Once done, put the scrubbed mussels with their shells intact.
- Cook for about 5 mins more at a low flame. Your shells should have opened by then. There you have it, your very own Goan styled Mussels.
Nutrition Facts : ServingSize 1 bowl, Calories 286 cal
COCONUT CURRY MUSSELS
Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
Provided by Garrett McCord
Categories Dinner 1-Pot Quick and Easy Coconut Milk Curry Mussel Seafood Shellfish
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Soak the raw mussels in cold water, then de-beard: Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead. Debeard the mussels, pulling out their byssal threads (aka: their "beards") and place them in a bowl of cold water until ready to use.
Nutrition Facts : Calories 669 kcal, Carbohydrate 33 g, Cholesterol 128 mg, Fiber 3 g, Protein 58 g, SaturatedFat 20 g, Sodium 930 mg, Sugar 2 g, Fat 35 g, ServingSize Serves 4, UnsaturatedFat 0 g
COCONUT-CURRY MUSSELS
Serve these spicy, brothy mussels with rice for a quick, satisfying weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot with a lid, melt butter over medium-high. Add garlic and ginger and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste and bring to a simmer over high. Add mussels and stir to combine. Cover and reduce heat to medium-high. Cook until mussels open, 5 minutes, stirring once. (Discard unopened mussels). Remove pot from heat and stir in lime juice and cilantro.
Nutrition Facts : Calories 483 g, Fat 24 g, Fiber 1 g, Protein 45 g
GOAN MUSSELS
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
Provided by Barney Desmazery
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 292 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium
GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS
This Goan Mussels curry | Coconut Curry Mussels is a mildly spiced, slightly tangy, flavorful coconut curry. The curry is a very basic Goan fish curry, but when mussels go into, the curry takes on the beautiful and unique flavor of the mussels.
Provided by Freda Dias
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Wash and clean the mussels well. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels that have opened to a bowl. Discard any that haven't opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
- Grind the ingredients (coconut, red chillies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.
- Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.
- Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.
- Add the mussels and green chilies, also add a pinch of sugar and salt to taste. Bring to a boil, simmer for about 5 minutes. Do not overcook or else the mussels will get rubbery.
- Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/pao.
COCONUT CURRY MUSSELS
Steps:
- In a medium saucepan over medium-high heat heat, whisk together the marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon of the garlic. Bring to a boil, lower the heat, and simmer until sauce thickens and is reduced by half, about 20 minutes. Remove from heat and set aside, keeping warm.
- Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining 1 tablespoon garlic and stir well to coat the mussels. Add the reserved sauce to mussels, cover and let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow bowl, discarding any unopened mussels.
- *If mussels are not available substitute with 12 ounce bag of raw large count shrimp
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