Mussel recipe from Alun Sperring from The Chilli Pickle, BrightonMussel recipe from Alun Sperring from The Chilli Pickle, Brighton
Ingredients
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Ingredients
60 Westcountry black mussels
ml extra virgin coconut oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tbsp cumin seeds
g ginger paste
g garlic, crushed
2 tsp black pepper, crushed
g tomatoes, diced
1 tbsp salt
2 tsp turmeric powder
2 tsp ground coriander
ml water
ml tomato juice
ml tamarind pulp
20 curry leaves
1 tbsp Handful fresh coriander, chopped lemon juice
Method
1
Step 1
Clean the mussels of any debris and pull out any beards. Wash well. Mussels should be heavy and full. If they are open, tap lightly on the shell and they should close tight. If any are dead or dying, they will remain open – discard these immediately.
2
Step 2
Heat the coconut oil in a pan. Add the mustard seeds, fenugreek seeds and cumin seeds and heat until they crackle. Add the crushed garlic and ginger paste and cook until a light golden colour.
3
Step 3
Add the black pepper, tomato, salt, turmeric, ground coriander, water and tomato juice. Bring to the boil before adding the tamarind pulp, curry leaves and 1 dessert spoon of fresh coriander.
4
Step 4
Check the seasoning, then add the mussels to the boiling rasam and cover. As soon as the mussels start to open, remove the lid and shake the pan to move them around, then re-cover and cook for about one minute.
5
Step 5
Remove the lid and add the remaining fresh coriander and the lemon juice. Mix gently and serve into four bowls. Drizzle with coconut oil and sprinkle with more cracked black pepper.
Ingredients
60 Westcountry black mussels
50 ml extra virgin coconut oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tbsp cumin seeds
25 g ginger paste
20 g garlic, crushed
2 tsp black pepper, crushed
500 g tomatoes, diced
1 tbsp salt
2 tsp turmeric powder
2 tsp ground coriander
500 ml water
100 ml tomato juice
100 ml tamarind pulp
20 curry leaves
1 tbsp Handful fresh coriander, chopped lemon juice