Here is a dish much beloved by my husband and children. Medium-sized clams may be substituted for the mussels. You may serve this as a first course, as the main course, or as a light lunch with a salad. Indians eat this curry with rice, but you may serve the mussels by themselves in individual bowls.
Recipe information
Yield
serves 2¿4
Ingredients
Preparation
Step 1
Scrub the mussels well with a brush, discarding those that remain open even after they are tapped. Pull off any stringy beards.
Step 2
Put the oil in a large pot and set over medium-high heat. When hot, put in the mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, put in the onions and turn the heat down to medium. Stir and cook 4–5 minutes or until the onions have softened. Add the ginger and garlic. Stir for a minute. Now add the coconut milk, 1 cup water, the cumin, cayenne, salt, curry leaves, cilantro, green chilies, and lemon juice. Stir and bring to a simmer. Simmer gently, uncovered, stirring now and then, for 5 minutes. (This much can be done ahead of time.) Add all the mussels and bring to a boil on medium-high heat. Cover and cook rapidly for 5 minutes or until all the mussels have opened (discard any that stay closed).
