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Goan mussels

 

Method 1

Ingredients

1kg fresh mussel

olive oil

for frying

1 onion

chopped

thumb-sized piece ginger

grated

4 garlic cloves

crushed

2 green chillies

chopped

1 tsp black mustard seed

½ tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

400ml coconut milk

coriander

sprigs, to serve

lime

wedges, to serve

step 1

Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.

step 2

Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.

step 3

Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.

Method 2

🧂 Ingredients

For the Mussels:

Fresh mussels – 1 kg (cleaned and debearded)

Water – as needed (to steam mussels)

Salt – to taste

For the Masala:

Fresh grated coconut – ¾ to 1 cup

Dried red chilies – 4–6 (adjust to spice level)

Coriander seeds – 1½ tsp

Cumin seeds – ½ tsp

Turmeric powder – ½ tsp

Black peppercorns – 6–8

Garlic – 4 cloves

Tamarind – 1 small marble-sized ball or 1 tsp paste

Tempering / Final Curry:

Oil – 2 tbsp (preferably coconut oil)

Onion – 1 medium, finely chopped

Green chili – 1 (optional, slit)

Curry leaves – 6–8

Salt – to taste

🔪 Preparation Steps

1. Clean and Steam Mussels

Scrub and debeard the mussels.

Discard any open mussels that don’t close when tapped.

In a pot, steam mussels with a little water until they open (5–7 minutes).

Discard any mussels that remain closed.

Remove half of each shell (the empty side) and keep the meat side in the shell. Set aside.

2. Make the Coconut Masala Paste

In a dry pan, lightly roast red chilies, coriander, cumin, and peppercorns until fragrant.


Cool slightly, then grind with grated coconut, turmeric, garlic, and tamarind into a coarse paste using minimal water.

3. Cook the Curry

Heat oil in a pan. Add chopped onion, curry leaves, and green chili (if using).

Sauté until onions are soft and lightly golden.

Add the ground masala paste and cook for 5–7 minutes until the raw smell goes away and oil starts to separate.

Add the steamed mussels (in shells) and mix gently so they are coated in the masala.

Simmer for another 5 minutes. Adjust salt and tamarind if needed.

🌿 Serving Suggestions

Serve hot with steamed rice, Goan sannas (fermented rice cakes), or crusty bread.

You can also enjoy it dry-style (Tisreo Sukhem) by reducing the gravy and letting it coat the mussels.

🍷 Pairing

Pairs well with chilled white wine (like Sauvignon Blanc) or a cold Goan beer.



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