Goan mussels

Serves: 4
Ready in 30 minutes

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2 tbsp rapeseed oil

1 small onion, very finely chopped

3 garlic cloves, chopped

1 tbsp finely chopped ginger

2 green chillies, deseeded and chopped

1 tsp each fennel seed, cumin seed, black onion seeds, ground coriander

400g (14oz) can coconut milk

1kg (2.2lb) mussels, cleaned

Juice 1 lime

A good handful coriander, roughly chopped

A selection of Indian breads to serve


1. Heat the oil in a wok or large open saucepan. Add the onion and a good pinch of salt and gently cook for 5 minutes. Add the garlic, ginger and chillies and cook for another 3 minutes. Stir in the spices and cook for 2 minutes until fragrant.

2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 minutes. Bring the coconut milk up to a rapid boil again and then quickly add the mussels and place a lid on the pan straight away. Cook for 4 minutes, shaking the pan every now and then. Once all of the mussels have opened, add a squeeze of lime and scatter with the coriander. Check the seasoning and serve with the warmed breads.

See candis.co.uk/preparing-mussels for our Kitchen Skills guide on how to prepare and cook fresh mussels.

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