How To Make Mussels Moiree

How To Make Mussels Moiree

Mussels Moiree Recipe. Alfred Prasad, Head chef at London's Michelin- starred Tamarind shows how to make his Mussels Moiree. Try his recipe for delicious fresh mussels in an aromatic ginger and mild coconut sauce. This is a popular dish in the Kerala area of India. Taste our Mussels Moiree recipe.

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Step 1:

You will need

• 1 kg Mussels
• 3 Tbsp Coconut oil
• 1.5cm Piece of Ginger root
• 1 Onion
• 2 Green chillies
• A Sprig of Curry leaves
• 400 ml Coconut milk
• a pinch of Salt
• 1 Tomato
• A few sprigs of fresh coriander
• A quarter tsp turmeric
• 1 A sharp knife
• 1 A shallow non-stick pan
• 1 A tablespoon
• 1 Teaspoon
• 1 Measuring Jug

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Step 2:

Mussels

First of all check your mussels for any that are cracked or broken and throw them out. Good mussels should be slightly open, and will give a bit of resistance when you try to close them. This means that they are alive. Keep these and throw away any dead ones.

Clean the mussels in some cold water. Use a knife to scrape off any beards, barnacles or other sea debris before you cook. Put them to one side.

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Step 3:

Coconut milk

Next add 200ml of coconut milk and mix it with 200ml of cold water.

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Step 4:

Chop

Now peel 1.5 cm of root ginger with a sharp knife, and cut finely.

Cut the onion in half, and chop finely.

Wash 2 green chillies in cold water, and cut them into slices.

TOP TIP: Dip your fingers in oil before you chop the chillies. This will stop the juices inside the chillies from stinging your fingers.

Remember, if you don't want the finished dish to be too hot, remove the chilli seeds.

Wash your hands thoroughly afterwards, so the chilli doesn't irritate your skin.

Cut the tomato into cubes.

Roughly chop a few sprigs of coriander.

TOP TIP: Wash the coriander after you've chopped it. Put the leaves into a bowl of cold water and swirl them around for about 30 seconds. Then, only remove the leaves that float from the water. Leave to drain.

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Step 5:

Begin to cook

Heat 3 tbsp of coconut oil in a shallow non-stick pan at a low temperature, until the oil is hot. After about a minute, add the chopped ginger, onion, and chillies.

Fry over a low heat until the onions are translucent

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Step 6:

More additions

Add 1/4 teaspoon of turmeric, a sprig of curry leaves, the diluted coconut milk, and a pinch or two of salt to taste.

Bring to the boil by turning the stove up to a high heat. It will bubble rapidly

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Step 7:

Add mussels

Now drop in the cleaned mussels, and turn the heat of the pan down, until the sauce is simmering, or very gently bubbling. Cover the pan, and leave for about 4 minutes.

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Step 8:

Add tomato

Then put the chopped tomato into the pan, covering again, and keeping it simmering until the mussel shells begin to open.

This will take roughly another 4 minutes, so keep checking.

Then add the chopped coriander.

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Step 9:

Add more milk

Finally, add the remaining 200ml of undiluted coconut milk. And stir.

Bring to the boil and serve.