Mussel is the common name used for the members of several families of clam.The word 'mussel' means the edible bivalves of marine family.Mussels should always be checked if they are still alive just before they are cooked,enzymes quickly break down the meat and make them unpalatable after dying.A simple criterion to check is live mussels shut tightly when in air or disturbed slightly.Open unresponsive mussels are dead and must be discarded.Though I used the frozen meat but still I found this very important for others to know.Though I haven't had this much before, but tried one or twice and liked it.So,sharing the recipe with u guys :-)
mussels 250 gms
chilly powder 1/2 tsp
turmeric powder 1/4 tsp
garlic 2 tsp paste
ginger 2tsp paste
onion 2 large sliced
coconut sliced 2tbsp
tomato 2 chopped
green chillies 3
chilly powder 1 1/2 tsp
turmeric powder 1/2 tsp
coriander powder 1 1/2 tsp
pepper powder 1/2 tsp
fennel powder 1/2 tsp
garam masala 1/2 tsp
oil 3 tbsp
-Wash and clean the mussels after removing them from shells.I used the frozen mussels meat so just cleaned them by poking out the black portion of clams,discard the black area and wash the remaining cleaned mussels in running water.Keep aside.
-Cook the mussels in very little water,salt,turmeric powder.
-Heat oil in a pan and fry the coconut pieces slightly browned,then saute the ginger -garlic paste.Add in the onions and saute till lightly golden brown.
-Add in the tomatoes and green chillies.Add the curry leaves.
-Add in all spices at low flame,saute till the raw smell disappears.
-Add the cooked clams(mussels),give a quick toss.
-Let it cook for another 5 minutes until the masala gets coated.
-Serve it hot with rice or idiappam!!
Servings ~ 3 adults
* Clams or kakkairachi is the smaller version of mussels.you can prepare the same with those too.Thanx Vineetha for the info.
Sending this to The Kerala Kitchen event hosted by Geetha @ Sun,moon & Potatoes