Port Arlington is a small sea side town in Victoria that is famous for its mussel farms. Having grown up in a sea food loving community, mussels are something I have had for as long as I can remember. I introduced mussels to my family and they love it too. The other day we went to Port Arlington for the mussel festival and ended up bringing a carton of 5 kgs of fresh mussels home. Back at home I spent the rest of the afternoon cleaning and cooking these yummy mussels.
Once you scrub, de-beard and steam mussels to get to the tender flesh inside, the 5kgs reduces to about a kilo and a bit.
Ingredients:
About 1.25 kg of cleaned mussels
2 table spoons of ginger garlic paste
3 large spanish onions, chopped finely
2 large tomatoes, chopped finely
5 tablespoons oil
2 teaspoons chilli powder
1 teaspoons turmeric powder
1 teaspoon pepper powder
1 teaspoon cumin powder
1 teaspoon coconut oil (optional)
1 stalk curry leaves
Method:
In a large wok, heat oil and add onions. Gently saute till the onions turn golden brown. Add ginger garlic paste and continue to saute. Add tomatoes and continue to saute till the tomatoes become soft and the oil starts to separate.
Add chilli powder, turmeric powder, pepper powder and cumin powder and then add the mussels and saute. Add curry leaves and add coconut oil for the finishing touch.
Serve hot with rice or chappaties.
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