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Nutrition Facts

Serving Size 1 (276g)

Recipe makes 6 servings

The following items or measurements are not included below:

1 1/4 inches ginger

1/2 shredded coconut

Calories 232
Calories from Fat 97 (41%)
Amount Per Serving %DV
Total Fat 10.8g 16%
Saturated Fat 1.6g 8%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 4.9g
Trans Fat 0.0g
Cholesterol 47mg 15%
Sodium 492mg 20%
Potassium 771mg 22%
Total Carbohydrate 12.1g 4%
Dietary Fiber 1.2g 4%
Sugars 2.9g
Protein 21.4g 42%

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Mussels With Dry Coconut

Recipe #362879 | 45 min | 30 min prep
Olivers' Twist

By: Olivers' Twist
Mar 26, 2009

this recipe appears in the book Indian Food made Easy that I received from my partner in the great Cookbook Swap of spring 09. I am anxious to try this one as it looks great!

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Heat oil in a medium nonstick pan and fry the onion until golden brown. Add the chilies, garlic and ginger and salt and stir well for 20 seconds. Add the tomatoes and cook for about 8 minutes until they have softened and start to break down. Meanwhile, cook the mussels in a large pot of boiling water until they have opened about 3 minutes. Remove them with a slotted spoona dn set aside. Reserve the water. Discard any mussels that have not opened. Add the turmeric, garam masala and coconut to the onion mixture, and mix well. Then stir in the cooked mussels some on the shell and some off works the best. Add a good splash of the cooking water and stir through. Stin in the cilantro and serve with chapati, naan, or even a hunk of ordinary bread.

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