Hot mussels with cumin |
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Serves 4 to 6 Ingredients 1.5kg mussels 2 tbsp olive oil 1 large onion, finely chopped 1 piece fresh root ginger, grated 6 cloves garlic, crushed 2 fresh green chillies, seeded and finely chopped ½ tsp turmeric 2 tsp ground cumion 2 tsp chopped coriander leaves coriander sprigs, to garnish
Method 1. Scrub mussels clean in several changes of fresh cold water and pull off beards. 2. Discard any mussels that are cracked or do not close tightly when tapped. Set aside. 3. Heat oil in a large saucepan and add onion. Fry, stirring for 5 minutes, until soft, then add ginger, garlic, chillies, turmeric and cumin. Fry 2 minutes, stirring constantly. 4. Add mussels and 225ml water and bring to the boil. Cover and cook over a high heat, shaking pan frequently, for about 5 minutes or until almost all the shells have opened. Discard any that do not open. Spoon mussels into a serving dish, pour over cooking liquid and sprinkle with chopped coriander. Garnish with coriander sprigs and serve at once.
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