Indian-Spiced Mussels Or Clams
Category: Indian
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Serves/Makes: 4
Ready in: < 30 minutes
- 1/4 cup vegetable oil
- 2 tablespoons grated fresh ginger
- 2 yellow onions, chopped
- 1/4 teaspoon kosher salt
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2/3 cup low-salt chicken broth or fish stock
- 1/2 cup coconut milk
- 2 tablespoons fresh lemon juice, (more if desired)
- 2 pounds mussels, scrubbed and debearded
- OR
- 48 clams, scrubbed
- 1/4 cup chopped fresh cilantro
In a large, heavy-based skillet or saucepan, heat the oil over medium-high heat. Add the ginger and onion and saute over moderate heat, stirring often, until soft, 8 to 10 minutes. Add the salt, coriander, turmeric, and cayenne; stir to distribute the spices evenly. Cook the spices for about 1 minute. Add the broth or stock, the coconut milk, and the lemon juice and bring to a boil. Add the mussels or clams. Cover the pan until the shellfish open, about 5 to 8 minutes. (Discard any mussels or clams that don\'t open after cooking.) Serve with your favorite rice or noodles.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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