Preparation:
Wash mussels well. Remove beards, any that are open when tapped, any broken ones and any that float.
Blend garlic and ginger. Add about 1/3 cup of water and blend until smooth.
Heat oil in a large pan. When hot add onion and fry until translucent. Now add the paste from the blender with chiles, turmeric, and cumin and fry for 1 minute. Add coconut, salt and remainder of water. Bring to boil.
Add the mussels, mix well. Bring to boil. Cover and lower heat. Let mussels steam for 6 to 10 minutes or until they open.
Discard any that don't open. Serve immediately |
