MUSSELS

Mussels are a good source of Vitamin C, Thiamin, Riboflavin, Folate, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12, Iron, Manganese and Selenium. But is high in Cholesterol. Mussels can be added to seafood soups or stews, rice dishes or are simply delicious when steamed in white wine, garlic and parsley.

Mussels are an excellent source of protein, they are low in calories and fat, they contain a number of vitamins and minerals and are easily digested, not to mention they are highly inexpensive and good value for money. Mussels are low in fat, only containing 0,7g of saturated fat in a 3oz portion. They are, however an extremely rich source of Omega-3 fatty acids, which are found in oily fish and other foods but are not produced by the body. The consumption of Omega-3 fatty acids help prevent cardiovascular and heart disease and is an important part of a healthy diet, promoting a healthy brain as well as a healthy body. Mussels in fact contain higher levels of Omega-3 fatty acids than any other shellfish. Hence occasional intake of mussels is very essential for the normal functioning of the body. Why not give a try for our delectable mussel recipes.

MUSSELS MOIREE RECIPE

Ingredients

Mussels

1 kg

Coconut oil

3 tbsp

Ginger root

1.5 cm piece

Onion

Green chillies

A sprig of curry leaves

Coconut milk

400 ml

A pinch of salt

Tomato

A few sprigs of fresh corainder

Turmeric

1/4 tbsp

Sharp knife

Shallow non-stick pan

Measuring jug

Method

First of all check your mussels for any that are cracked or broken and throw them out. Good mussels should be slightly open, and will give a bit of resistance when you try to close them. This means that they are alive. Keep these and throw away any dead ones.
Clean the mussels in some cold water. Use a knife to scrape off any beards, barnacles or other sea debris before you cook. Put them to one side.
Next add 200ml of coconut milk and mix it with 200ml of cold water.
Now peel 1.5 cm of root ginger with a sharp knife, and cut finely.
Cut the onion in half, and chop finely.
Wash 2 green chillies in cold water, and cut them into slices.
TOP TIP: Dip your fingers in oil before you chop the chillies. This will stop the juices inside the chillies from stinging your fingers.
Remember, if you don't want the finished dish to be too hot, remove the chilli seeds.
Wash your hands thoroughly afterwards, so the chilli doesn't irritate your skin.
Cut the tomato into cubes.
Roughly chop a few sprigs of coriander.
TOP TIP: Wash the coriander after you've chopped it. Put the leaves into a bowl of cold water and swirl them around for about 30 seconds. Then, only remove the leaves that float from the water. Leave to drain.
Heat 3 tbsp of coconut oil in a shallow non-stick pan at a low temperature, until the oil is hot. After about a minute, add the chopped ginger, onion, and chillies.
Fry over a low heat until the onions are translucent
Add 1/4 teaspoon of turmeric, a sprig of curry leaves, the diluted coconut milk, and a pinch or two of salt to taste.
Bring to the boil by turning the stove up to a high heat. It will bubble rapidly
Now drop in the cleaned mussels, and turn the heat of the pan down, until the sauce is simmering, or very gently bubbling. Cover the pan, and leave for about 4 minutes.
Then put the chopped tomato into the pan, covering again, and keeping it simmering until the mussel shells begin to open.
This will take roughly another 4 minutes, so keep checking
Then add the chopped coriander.
Finally, add the remaining 200ml of undiluted coconut milk. And stir.
Bring to the boil and serve.

MUSSELS PICKLE RECIPE

Ingredients

Mussels(Kallummakkai)

1/2 kg

Pickle powder

5 tbsp

Gingely oil

200 gm

Vinegar

4 tbsp

Pepper(crushed)

4 tbsp

Garlic pods

10 nos

Salt

3-4 tbsp

Lime juice

4 tbsp

Chilli powder

2 tbsp

Method

Clean mussels properly. There is a portion which looks dark that needs to be removed.
Soak the cleaned mussels in water mixed with turmeric powder and salt. Clean it 2-3 times. This is very much essential. A medium size mussel will come to 2 - 3 inches, you can cut to around 1 inch sizes.
Mix the mussels with salt, chilly powder and keep it for 1 - 2 hours.
Cook the mussels with 1/4 cup of water for around 5 minutes with salt.
Sieve it and make the pieces dry (basically unsoak it).
Heat 5 - 6 tbsp of gingelly oil in a non stick frying pan.
Add garlic pieces and the cooked mussels, along with the crushed pepper. Stir well.
Fry for about 15 mins. Do not deep fry it.
Lower the flame and add the pickle powder and stir for 4 - 5 minutes, till it becomes dark red in colour.
Once this is ready, transfer it into a steel vessel.
Boil 100-150 gm of gingelly oil in the same frying pan and pour it over the mussels mixed with pickle powder and stir well. This forms the gravy for the pickle.
Add vinegar and salt, if reqd. In a couple of days time, the pickle will be consistent and can be served.

INDIAN SPICED MUSSELS RECIPE

Ingredients

Vegetable oil

1/4 cup

Grated fresh ginger

2 tbsp

Yellow onions chopped

Kosher salt

1/4 tbsp

Ground corainder

1 tbsp

Ground turmeric

1 tbsp

Cayenne

1/4 tbsp

Low salt chicken broth or fish stock

2/3 cup

Coconut milk

1/2 cup

Fresh lemon juice

2 tbsp

Mussels scrubbed and debearded

2 pounds

Clams scrubbed

4 dozen

Fresh cilantro chopped

1/4 cup

Method

In a large, heavy-based skillet or saucepan, heat the oil over medium-high heat. Add the ginger and onion and saute over moderate heat, stirring often, until soft, 8 to 10 minutes. Add the salt, coriander, turmeric, and cayenne; stir to distribute the spices evenly. Cook the spices for about 1 minute.
Add the broth or stock, the coconut milk, and the lemon juice and bring to a boil. Add the mussels or clams. Cover the pan until the shellfish open, about 5 to 8 minutes. (Discard any mussels or clams that don't open after cooking.) Serve with your favorite rice or noodles. .
Nutrition Information Per Serving: 310 Calories (190 Calories from Fat), 24 g Protein, 7 g Carbohydrate, 22 g Total Fat (7 g Sat. Fat, 4 g Mono. Fat, 8 g Poly Fat), 55 mg Cholesterol, 250 mg Sodium, 2 g Fiber.

MUSSELS CURRY RECIPE

Preparation Time

Cooking Time

Standing Time

Servings

20mins

2 persons

Ingredients

Asefotida

a pich

Corainder seeds

1 tbsp

Grated coconut

1 cup

Mussels

3 lbs

Oil

1 tbsp

Onions

1 large

Salt to taste

Tamarind paste

1 tbsp

Turmeric powder whole

1/2 tbsp

Red chillies

4 nos

Method

Mussels.They will open remove the flesh and throw the shells.Keep aside.
Now in a pain take some oil and fry red whole In a boiling water cook Mussels.
They will open remove the flesh and throw the shells.Keep aside.
Now in a pain take some oil and fry red whole chillies,coriander seeds and add it to grated coconut along with turmeric powder and grind it to fine paste.
In a pan take oil and fry onions, add asefotida, and the above paste.
After 4-5 mins add mussels.Add Salt and bring it to boil.
Serving Ideas Serve with rice ,dal or paratha

INDIAN MUSSELS GOA STYLE RECIPE

Ingredients

Mussels

2 kg

Vegetable oil

4 tbsp

Cumin seeds

1 tbsp

Onion

Garlic ground

6 cloves

Fesh ginger root grounded

1 1/4 inch piece

Green chilli

Turmeric powder

1 tbsp

Coconut freshly grated

2 cups

Water

3 cups

Salt

1 tbsp

Method

Fry the cumin seeds in hot oil till they begin to splutter and add the finely chopped onions and fry till they get golden brown.
Make a smooth paste of ground garlic and ginger with a little water.
Mix the paste with the fried onions and cook for a few minutes. Then, stir int he seeded and chopped chillies and turmeric powder.
Add the coconut, salt and about 3 cups water and cook for about 5 minutes.
Add the scrubbed mussels, still in their shells.
Mix well and simmer for another 5 minutes or so, when all the shells should open up.