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Home » , » Shinanio mussels & clams with coconut Recipe

Shinanio mussels & clams with coconut Recipe

Written on Sunday, July 24, 2016 | 3:02:00 PM

Serves : servings 

Ingredients : 
1)  MUSSELS 16 large, whole or on the half-shell

2)  LARGE CLAMS 32, whole or on the half-shell

3)  LIME JUICE from ½ lime

4)  GROUND TURMERIC ½ teaspoon


6)  CURRY LEAVES 12–15, preferably fresh, shredded; if using dried, soak in water for 10–12 minutes, and dry thoroughly before shredding

7)  DRIED RED CHILLIES 2, broken into small pieces

8)  CUMIN SEEDS ½ teaspoon

9)  GARLIC 4 cloves, crushed

10)  ONIONS 2, finely chopped

11)  FRESHLY GRATED COCONUT from ½ coconut, or 250g (9oz) frozen, defrosted before use

12)  CHOPPED FRESH CORIANDER 2 tablespoons

13)  SALT

Preparation Method :
- Wash and scrub the mussels and clams, pulling away any beards from the mussels. Drain. Tip into a bowl, add the lime juice, turmeric and some salt and toss well.

- Pour 1 tablespoon of the oil into a frying pan and heat until hazy. Add the curry leaves, red chillies and cumin seeds and stir until their fragrance is released. Add the garlic and fry for 1 minute, then add the onions and cook until soft and pale.

- Stir in the coconut and cook for about 5 minutes, scraping the pan often, as it sticks easily.

- Heat the remaining oil in a separate large frying pan. When smoking hot, add the mussels and clams, reserving the juices. Fry briskly for 3–4 minutes, or until all the shells have opened if using whole shellfish (discard any that remain closed), stirring or tossing occasionally so that all the shellfish come into contact with the heat, but do not overcook. (For a lovely variation, fry some black mustard seeds in the oil before cooking the seafood.)

- Stir the reserved juices into the coconut mixture, then add the cooked shellfish and coriander and stir again. Taste and adjust the salt if necessary.

- Serve the dish straight away. It’s easiest to eat the shellfish with your fingers, which is messy but quite an experience.


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