Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Mussel Curry

Traditional 73. Mussel Curry recipe

🧺 Ingredients

• 500g fresh mussels (lipika), cleaned
• 3 tbsp mustard oil
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 100g tomatoes, crushed
• 2-3 green chillies, slit
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1 cup coconut milk (optional)
• Salt to taste
• Fresh coriander

👩‍🍳 How to make Mussel Curry

1. Clean mussels (5 mins, cold water): Scrub mussels under running water, remove beards. Discard any open ones that don't close when tapped.
2. Heat oil (2 mins, high): Mustard oil shimmering.
3. Add paste (1 min, medium): Stir in ginger-garlic paste and green chillies until raw smell gone.
4. Add tomatoes (2 mins, medium): Add crushed tomatoes, cook until soft.
5. Add spices (1 min, medium): Dust turmeric and chilli powder.
6. Add mussels (3 mins, high): Add cleaned mussels, stir to coat. Increase heat to high, cover tightly. Mussels will steam-cook and open (2-3 mins). Discard any that don't open.
7. Add coconut milk if using (1 min, medium): Pour coconut milk if desired, simmer 1 min gently. Do not boil or mussels become rubbery.
8. Finish (1 min, low): Garnish with coriander.

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