Goan Clams & Mussels Michele's Way

  • Currently 4/5
This is a beautifully fragrant and flavoursome dish and should be served with crusty bread to soak up the juices.
Serves 4
24 mussels or clams or a combination
4 tbsp olive oli
1 large onion, very finely chopped
7 garlic cloves, crushed
2 tsp finely grated root ginger
2-3 hot green chilli peppers including seeds
2 tsp ground cumin
1/2 tsp ground turmeric
salt - suggested almost 1/2 tsp
400 g can coconut milk, stirred
1. Discard any open shells that do not close when tapped.
Put the oil in a large wide pan and set it over a medium high heat.  When hot, add the onion.  Cook, stirring until golden brown.
Add the garlic, ginger and chillies and stir for another minute.  Add the cumin, turmeric and salt, stir for 30 seconds.
2. Add the coconut milk and bring to the boil.  Put in the clams &/or mussels, stir and return to the boil.  Cover the pan tightly with foil and the lid if necessary and cook for 5-7 minutes over a medium heat until the shells open.  Discard any unopened shells and serve immediately.
Cuisine   AsianDish   Soup
Main Ingredient   ShellfishPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes


Member since Jun 2010

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