It’s best to cook this with fresh mussels, not the ones you buy in a vac pack. A fragrant subtle curry flavour.
1/2 tsp coriander seed
1/2 tsp cumin seeds
50 ml white wine
1 kg fresh live mussels, beards removed
50 g unsalted butter
1 large banana shallot, finely diced
10 g ginger, grated
3 cloves garlic, minced
1/2 tsp mild chilli powder (I used Kashmiri)
1/2 tsp turmeric
500 ml fish stock
120 ml double cream
Fresh coriander leaves to garnish
Put the coriander and cumin seeds in a small dry pan and toast until they start to release their fragrance. Grind to a powder using a pestle and mortar.
Place mussels in a large pan with a lid along with the white wine. Cover and cook over a high heat for 3-4 minutes, shaking the pan every so often to ensure all the shells open. Put a colander over a bowl and drain out the mussels reserving their cooking liquor.
Keep 12 – 24 mussels in their shells (depending on whether you are making for 2 or 4 people) and reserve. Remove the rest of the mussels from their shells and set aside.
In the same pan in which you cooked the mussels, melt the butter of a medium low heat and sauté the shallots. After 5 minutes, add the ginger and garlic and continue to cook for a couple of minutes. Add the roasted ground spiced, chilli powder and turmeric.
Stir for a minute and add the stock along with the reserved cooking liquor and cream., season with salt and pepper. Simmer for 10 minutes.
Add the mussels to the soup, warm through and serve in warm bowls sprinkled with fresh coriander leaves with paratha or naan to dip in the lovely juices.
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 50 ml white wine
- 1 kg live mussels
- 50 g unsalted butter
- 1 large banana shallot very finely diced
- 10 g ginger grated
- 3 cloves garlic minced
- 1/2 tsp mild chilli powder (I use Kashmiri)
- 1/2 tsp turmeric
- 500 ml fish stock
- 120 ml double cream
- Fresh coriander leaves to garnish
Instructions
- Put the coriander and cumin seeds in a small dry pan and toast until they start to release their fragrance. Grind to a powder using a pestle and mortar.
- Place mussels in a large pan with a lid along with the white wine. Cover and cook over a high heat for 3-4 minutes, shaking the pan every so often to ensure all the shells open. Put a colander over a bowl and drain out the mussels reserving their cooking liquor.
- Keep 12 - 24 mussels in their shells (depending on whether you are making for 2 or 4 people) and reserve. Remove the rest of the mussels from their shells and set aside.
- In the same pan in which you cooked the mussels, melt the butter of a medium low heat and sauté the shallots. After 5 minutes, add the ginger and garlic and continue to cook for a couple of minutes. Add the roasted ground spiced, chilli powder and turmeric.
- Stir for a minute and add the stock along with the reserved cooking liquor and cream., season with salt and pepper. Simmer for 10 minutes.
- Add the mussels to the soup, warm through and serve in warm bowls sprinkled with fresh coriander leaves with paratha or naan to dip in the lovely juices.
Just made this this evening and tucked into it straight away.
The recipe is easy to follow and tasted absolutely delicious. I added a little extra cumin and chilli powder for an added kick. This will become another one my staple recipes.