Tisrya dum masala

Tisrya dum masala

Spicy steamed mussels

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 tablespoons ghee or oil
2 large onions, finely chopped
4 garlic cloves, finely chopped
3 teaspoons fresh ginger, finely chopped
3 fresh red chillies, seeded and chopped
1/2 teaspoon ground turmeric
3 teaspoons ground coriander
pinch chilli powder, (optional)
1/2 teaspoon salt
1kg fresh mussels, scrubbed and beards removed
1 tablespoon fresh coriander leaves, chopped
lemon juice, to taste

Method

  1. Heat the ghee in a large heavy-based saucepan over medium heat. Add the onion, garlic and ginger and cook until the onion is golden. Add the chilli, turmeric, ground coriander and chilli powder, if using, and stir for 3 minutes, then add the salt and 250 ml water and bring to the boil. Reduce the heat and simmer, covered, for 5 minutes.
  2. Add the mussels to the pan, cover, and continue to simmer for 10–1 5 minutes, or until the shells have opened. Remove from the heat, sprinkle in the chopped coriander and season with salt and lemon juice, to taste, Divide the mussels among serving bowls and spoon the cooking liquid over the top. Serve hot with rice.

Note

  • Do not use any mussels that are not tightly closed before cooking, and discard any that do not open during cooking.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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