A recipe from ” Season: Big Flavours, Beautiful Food” by Nik Sharma.
Ingredients
- 1 kg mussels
- 1 tbsp ghee or nit’r qibe (see note)
- 135 g shallots peeled and minced
- 1 tsp garam masala
- 5 cm fresh turmeric root 5cm piece peeled and cut into matchsticks
- 4 makrut lime leaves preferably fresh
- 1 whole Kashmiri chilli
- 1 tbsps tomato paste
- 5 cm piece fresh ginger peeled and cut into matchsticks
- 1 tsp coarse sea salt
- 400 ml coconut milk
- 60 ml fresh lime juice
- 2 tbsps thinly sliced spring onions
Servings:
Instructions
- Rinse the mussels under cold running water, scrubbing well to remove any grit. Keep on ice in the refrigerator while making the broth.
- In a heavy medium stockpot, heat the ghee over medium-high heat. Sauté the shallots until translucent, 4 to 5 minutes. Add the garam masala and turmeric root and cook for 1 more minute.
- Add the lime leaves and Kashmiri chilli and cook until fragrant, 30 seconds. Stir in the tomato paste and ginger and cook for 2 minutes, stirring constantly. Stir in the salt and the coconut milk, and then gently stir in the mussels.
- Cover the stockpot and cook until the mussels open, 12 to 15 minutes. Discard any unopened mussels. Stir in the lime juice and taste – add more salt, if necessary. Garnish the broth with the spring onions and serve immediately.
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