Indian

Australian blue mussels with Indian spices and coconut

Name: Australian blue mussels with Indian spices and coconut
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: /indian
Ingredients: 2 tbs coconut oil; 1 sprig curry leaves; ½ tsp mustard seeds; ½ tsp fenugreek seeds, crushed; 1 leek, white part, finely sliced; 1 small green chilli, halved horizontally, plus extra chopped to serve; 2 garlic cloves, finely chopped; 2cm piece ginger (10g), finely grated; 1 tsp ground turmeric; ½ tsp ground cumin; 400ml can coconut milk; 1kg fresh mussels, scrubbed, de-bearded; Juice of 1 lime, plus wedges to serve; ¼ bunch coriander, leaves picked; Roti bread to serve

1 rating

05m

10m

Australian blue mussels with Indian spices and coconut

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Dec 03, 2016

Local mussels shine in this fragrant dish, says Matt.

2 tbs coconut oil
1 sprig curry leaves
½ tsp mustard seeds
½ tsp fenugreek seeds, crushed
1 leek, white part, finely sliced
1 small green chilli, halved horizontally, plus extra chopped to serve
2 garlic cloves, finely chopped
2cm piece ginger (10g), finely grated
1 tsp ground turmeric
½ tsp ground cumin
400ml can coconut milk
1kg fresh mussels, scrubbed, de-bearded
Juice of 1 lime, plus wedges to serve
¼ bunch coriander, leaves picked
Roti bread to serve

Method

1.

Heat oil in a large wide-based saucepan (with lid) over medium-high heat. Add curry leaves, mustard seeds and fenugreek, and cook for 1 minute or until fragrant. Add leek, chilli, garlic and ginger. Cook for 2 minutes, then add ground spices and stir to combine.
2.

Add coconut milk, then bring to a simmer for 5 minutes. Add mussels to saucepan, cover and cook for 3 minutes or until all have opened. (Discard any that don’t open.)
3.

Ladle sauce and mussels into bowls. Squeeze over lime juice, and scatter with coriander leaves and extra chilli. Serve with warm roti bread and lime wedges.