Indian Mussels Goa-Style

Course : Curry
Serves: 1
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2 1/4 pounds mussels
4 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion
6 cloves garlic
1 piece fresh ginger root
2 medium fresh hot red chile peppers
1 teaspoon turmeric
2 cups coconut -- freshly grated
1 teaspoon salt

Preparation / Directions:

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

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