Spicy Coconut Mussels Recipe
Dishes from the south Indian state of Kerala, along the Malabar Coast, are heavily influenced by the area’s abundant supply of seafood. In this Anglo-Indian recipe, mussels are cooked with tomatoes in a richly spiced coconut broth.
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SERVES 2–4
INGREDIENTS
3 tbsp. canola oil
6 cloves garlic, thinly sliced
2 small green Thai chiles or 1 serrano, thinly sliced
1 (2”) piece ginger, peeled and thinly sliced
½ small red onion, thinly sliced
2 tbsp. Malabar masala
3 plum tomatoes, chopped
1 (14-oz.) can coconut milk
Kosher salt, to taste
2½ lb. mussels, debearded and scrubbed
¼ cup roughly chopped cilantro
Cooked white rice, for serving (optional)
INSTRUCTIONS
Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic, chiles, ginger, and onion until golden, 4–6 minutes. Add masala and tomatoes; cook, stirring occasionally, until tomatoes begin to break down, 5–7 minutes. Add coconut milk, salt, and ¼ cup water; boil. Add mussels; cook covered, and occasionally shaking pan, until all mussels are opened, about 5 minutes. Garnish with cilantro; serve with rice, if you like.
