SPICY MUSSELS WITH INDIAN SEASONINGS

Spicy Mussels With Indian Seasonings image

Provided by Florence Fabricant

Categories one pot, sauces and gravies, appetizer

Time 45m

Yield 4 to 6 first-course servings

Number Of Ingredients 12

Ingredients

2 pounds fresh mussels
2 tablespoons butter or vegetable oil
1 medium onion, finely chopped
1 tablespoon minced fresh ginger
1 fresh green chili, minced
2 teaspoons ground cumin
1 teaspoon crushed fennel seeds
1 teaspoon ground turmeric
1 1/2 cups fish stock or water
1/2 cup unsweetened coconut milk (see note)
2 cups steamed Basmati rice
1 tablespoon chopped mint leaves

Steps:

Scrub and debeard the mussels.
In a saucepan large enough to hold the mussels with room to spare heat the butter or oil. Add the onion, ginger and chili and saute until tender but not brown. Stir in the cumin, fennel and turmeric. Add the stock or water. Bring to a simmer.
Add the mussels, cover and cook over medium heat until the mussels have opened, about 10 minutes.
Transfer the mussels to a large bowl, discarding any that have not opened. Cover.
Add the coconut milk to the mussel broth. Check seasonings.
Divide the rice among four to six individual dishes and top with the mussels. Spoon the sauce over each and garnish with mint leaves.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 5 grams, Sodium 530 milligrams, Sugar 1 gram, TransFat 0 grams