Smita Chandra's Malabar Mussels

Smita Chandra's Malabar Mussels
Smita Chandra's Malabar Mussels
Dishes from the south Indian state of Kerala, along the Malabar Coast, are heavily influenced by the area's abundant supply of seafood. In this Anglo-Indian recipe from cookbook author and cooking instructor Smita Chandra, mussels gathered from local waters are cooked with tomatoes in a richly spiced coconut broth.Ingalls Photography

Dishes from the south Indian state of Kerala, along the Malabar Coast, are heavily influenced by the area's abundant supply of seafood. In this Anglo-Indian recipe from cookbook author and cooking instructor Smita Chandra, mussels gathered from local waters are cooked with tomatoes in a richly spiced coconut broth. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.

Smita Chandra's Malabar Mussels
Dishes from the south Indian state of Kerala, along the Malabar Coast, are heavily influenced by the area's abundant supply of seafood. In this Anglo-Indian recipe from cookbook author and cooking instructor Smita Chandra, mussels gathered from local waters are cooked with tomatoes in a richly spiced coconut broth.
Yield: serves 2-4

Ingredients

  • 3 tbsp. canola oil
  • 6 cloves garlic, thinly sliced
  • 2 small green Thai chiles or 1 serrano, thinly sliced
  • 1 (2") piece ginger, peeled and thinly sliced
  • 2 tsp. Malabar masala
  • 3 plum tomatoes, chopped
  • 1 (14-oz.) can coconut milk
  • Kosher salt, to taste
  • 2 12 lb. mussels, debearded and scrubbed
  • 14 cup roughly chopped cilantro
  • Cooked white rice, for serving (optional)
  • 12 small red onion, thinly sliced

Instructions

  1. Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic, chiles, ginger, and onion until golden, 4–6 minutes. Add masala and tomatoes; cook, stirring occasionally, until tomatoes begin to break down, 5–7 minutes. Add coconut milk, salt, and 14 cup water; boil. Add mussels; cook covered, and occasionally shaking pan, until all mussels are opened, about 5 minutes. Garnish with cilantro; serve with rice, if you like.