Mussels Curry

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Mussels Curry from Curry Station 


1 lb                                       PEI Mussels ( 2 serving)

4 Tablespoon                     Vegetable oil or coconut oil

1 Teaspoon                         Cumin seed

1 Teaspoon                         Mustard seed

8 to 10                                 Curry leaves

1 Whole                               Onion chop

3 Whole                               Tomato chopped

3 Tablespoon                      Ginger-garlic paste(1 thumb ginger +6 cloves garlic)

1 Teaspoon                         Tomato paste

1 Whole                              Green Chilies chopped (optional

1 Teaspoon                         Turmeric  powder

1 Teaspoon                         Chili  powder

1 Tablespoon                     Cumin powder

1 Teaspoon                        Coriander powder

½ Teaspoon                        Garam masala

½ Cup                                   White wine

½ cup                                   Coconut Milk

1 Teaspoon                         lemon  Juice

½ Cup                                  Cilantro chopped

Salt                                      To taste


1. Heat oil on the pan add cumin seed, mustard seed curry leaves then add chopped onion and sauté till golden brown.

2. Add ginger-garlic paste and cook for few minutes and add tomato paste and chopped tomato then add all the spices and salt.

3. Keep stirring a for few minutes, add wine and let it cook for few minutes.

4. Add coconut milk and let it come boil and add mussels. Let it cook for 2 to 3 minutes. 

5. Taste the seasoning and garnish with chopped cilantro and serve with rice or Naan bread.

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at