Smita Chandra’s Malabar Mussels Recipe – Indian Special
Smita Chandra’s Malabar Mussels is a coastal Indian delight bursting with bold spices and creamy coconut flavor. Inspired by the rich culinary traditions of Kerala’s Malabar coast, this dish features plump mussels simmered in a fragrant sauce made with coconut milk, curry leaves, mustard seeds, and a touch of chili. The result is a luscious, mildly spiced seafood dish that’s both comforting and exotic. It’s perfect for a dinner that transports your taste buds to South India, and it pairs beautifully with steamed rice or crusty bread. Let’s dive into this coastal classic
- 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 :
Mussels : Always use fresh, live mussels. Discard any with broken shells or those that don’t open after cooking.
Coconut Milk : Use full-fat coconut milk for the richest flavor. Light coconut milk will give a thinner sauce.
Spice Level : Adjust green chilies to your preferred heat. Deseed them for a milder version.
Serving Suggestion : Pairs well with plain basmati rice, appam (rice pancakes), or crusty sourdough.
