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Home Food & Drinks Recipes Cooking Mussel-Hodi

Mussel-Hodi

Recipe
Mussels
Seafood
Curry
Ginger

Mussels are exceptionally well-suited to be intricately woven into a highly aromatic seafood celebration with curry, ginger, and other ingredients.

Severin Corti

Cooking time: 00:30

Ingredients

Ingredients (4 servings)
3 tablespoon(s) coconut oil
1/3 teaspoon(s) fenugreek seeds
9 cm cinnamon stick
1 medium-sized red onion, thinly sliced
2 teaspoon(s) chopped garlic
2 sticks lemongrass, cut into 5 cm pieces
15 curry leaves
3/4 teaspoon(s) ground turmeric
400 ml coconut milk
2 green chili peppers, halved lengthwise
1/2 teaspoon(s) salt
600 g cleaned mussels
Juice of 1/2 lime
  • Heat the oil in a large, lidded pot over medium heat.
  • Add fenugreek and cinnamon, sauté for 30 seconds. Then add the onion, garlic, lemongrass, and curry leaves. Stir regularly and cook for 2 minutes until they are soft but not colored.
  • Add turmeric and sauté for another 15 seconds, stirring to prevent burning. Add coconut milk and green chili peppers, gently heat for 4 minutes, being careful not to boil.
  • Taste the sauce, avoiding over-seasoning as mussels are naturally salty. Allow it to simmer on high heat, then add the mussels, cover with a lid, and let it boil vigorously for 2 to 3 minutes.
  • Shake the pan every 30 seconds to help the mussels cook evenly and open. After 3 minutes, remove any mussels that have not opened, and stir in the lime juice.
Severin Corti
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