Preparation:
Heat the oil and let the cumin seeds begin to spatter before adding the finely chopped onion. Cook until it is soft. Grind the garlic and ginger to a paste with a little water. Add the paste to the onion and, after a few minutes, stir in the seeded and chopped chiles and turmeric. Add the coconut, salt and about 10 ounces water. Simmer for about 5 minutes, then add the scrubbed mussels, still in their shells. Mix well and simmer for another 5 minutes or so, when all the shells should be open. From Favorite Indian Food by Dianne Seed |
