Spicy steamed mussels

Ingredients for 4 servings:

• 2 kg mussels, fresh
• 4 tbsp Clarified butter (Ghee) or oil
• 3 large onions, finely chopped
• 6 cloves garlic, finely chopped
• 4 tsp fresh ginger, finely chopped
• 3 chili peppers, red, fresh, pitted, finely chopped
• ½ tsp ground turmeric
• 3 tsp coriander, ground
• 1 pinch(s) chili powder, to taste
• ½ tsp salt
• 300 ml water, maybe a little more
• 1 tbsp fresh coriander, chopped
• Lemon juice, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A recipe from India that offers a change from traditional mussel recipes. Clean the mussels thoroughly, trimming any beards if necessary. Heat ghee or oil in a large, deep saucepan and fry the onions, garlic, and ginger over medium heat until the onions are soft and golden. Add the chilies, turmeric, coriander, and chili powder, stirring occasionally, and fry for 3 minutes. Add water and salt. Bring to a boil, then cover and simmer for 5 minutes (or gently simmer). Add the mussels, cover, and steam for 10 to 15 minutes, until the shells have opened. Remove from the heat and place the mussels in a warmed bowl. Sprinkle the chopped coriander into the broth and season with salt and lemon juice. Pour the sauce over the mussels. Serve immediately with white rice.