Smita Chandra’s Malabar Mussels Recipe – Indian Special
Smita Chandra’s Malabar Mussels Recipe brings the bold flavours of Kerala’s Malabar coast to your kitchen with creamy coconut milk, sharp mustard seeds, and fragrant curry leaves. This seafood curry boasts plump, fresh mussels simmered with garlic, ginger, turmeric, and green chilies, creating a mildly spicy, aromatic sauce. Perfect for a dinner that transports you to South India, this dish pairs beautifully with steamed rice or crusty bread, offering a taste of Kerala cuisine that’s comforting, exotic, and utterly satisfying.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Mussels:
- 2 lbs fresh mussels, scrubbed and debearded
- 1 tablespoon oil (coconut or vegetable oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 green chilies, slit (adjust to taste)
- 1/2 teaspoon mustard seeds
- 8-10 curry leaves
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- Salt to taste
For the Sauce:
- 1 cup coconut milk (preferably full fat)
- 1/2 cup water
- Juice of 1/2 a lemon (optional, for tang)
For Garnish:
- Fresh cilantro, chopped (optional)
- Extra curry leaves (for presentation)
Prepare the Mussels:
Clean the mussels thoroughly. Discard any that are cracked or do not close when tapped.
Cook the Base:
Heat oil in a large pan over medium heat.
Add mustard seeds and let them pop.
Add curry leaves, chopped onions, green chilies, ginger, and garlic.
Sauté until the onions are soft and golden brown.
Stir in turmeric, coriander, and salt. Cook for 1 minute to release the aroma.
Add the Mussels:
Add the cleaned mussels to the pan. Stir well to coat them with the spice mixture.
Pour in the coconut milk and water. Mix gently.
Cover and cook for 5–7 minutes, or until the mussels have opened. Discard any that remain closed.
Finish and Serve:
Stir in lemon juice (if using), and adjust salt to taste.
Sprinkle with fresh cilantro and additional curry leaves if desired.
Serve hot with steamed rice or crusty bread to soak up the flavorful sauce.
Recipe Notes :
Mussel Quality: Use fresh, live mussels; discard any with cracked shells or those that don’t close when tapped for best results.
Coconut Milk Tip: Full-fat coconut milk gives a richer, creamier sauce; light coconut milk works if you prefer a lighter texture.
Spice Adjustment: Green chilies can be deseeded for milder heat; adjust turmeric and coriander to taste to balance spice and warmth.
Simmering Time: Once mussels are added and sauce is on, cover and cook just until they open—overcooking will toughen them.
Serving Ideas: Serve hot, garnished with fresh cilantro and extra curry leaves. Accompany with plain basmati rice, appam, or crusty bread to soak up the flavorful sauce.
Storage Guidance: Store leftovers in an airtight container in the fridge; best eaten within 1-2 days. Reheat gently to keep mussels tender and sauce creamy.
