Spicy Mussels

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Spicy Mussels
January 2, 2021
by
in Jaipur Spice Mix, Seafood

Spicy Mussels

Perfectly cooked mussels flavoured with a special Indian curry mix. A no yeast homemade spring onion flatbread that is perfect for dipping in the creamy, spicy, and aromatic mussel sauce completes this recipe.

Serving

2 People

Prep Time

15 Mins

Cook Time

10 Mins

Equipment

  • Large non-stick pan
  • Medium-sized bowls
  • Rolling pin
  • Pot with a lid
  • Blender
  • Sieve
  • Cling film
  • Serving bowls

Ingredients

For the flatbread:

  • 1.5 cup of flour (may need more)
  • Spring onions, roughly chopped
  • ½ cup of water

For the mussels:

  • Mussels
  • Olive oil
  • Spring onions, roughly chopped into small rounds
  • ½ chili, diced. Set aside ½ chili cut into rounds for garnish.
  • 1 clove garlic, minced
  • 1 teaspoon ginger paste
  • 1 teaspoon Jaipur curry powder or spice mix
  • Vegetable stock
  • Cherry tomatoes, chopped in half
  • 1 teaspoon tomato paste

For the sauce:

  • Coconut cream
  • Coriander, roughly chopped

Instructions

  • 1 Make the spring onion flatbread dough. Sift the flour into a bowl to remove lumps. Add the spring onions and water to a blender then blend. Season the flour with salt and then pour the spring onion and water mixture into the flour. Add a touch of olive oil and mix everything well. Add more flour if needed. Dust the worktop with flour then knead the dough until it is smooth. Drizzle olive oil into a cling film, spread, and then cover the dough with the cling film. Set aside for at least 10 minutes.
  • 2 Check and clean the mussels. Give each mussel a good check. Get rid of the broken ones and those that have chipped or cracked shells. For mussels that have opened, try to squeeze them shut. If they still close, those are still good to use for the dish. Pull the beards off if present in some mussels. Set aside in the fridge.
  • 3 Cook the flatbread. Dust the worktop with flour. Cut the dough into four pieces, roll it into balls, and then roll it out into thin flat rounds. Dust off any excess flour from the bread and then place one flatbread into a pan over medium-high heat. Cook until golden to dark brown spots appear. Flip to cook the other side. When ready, take it off the pan and then continue to cook the remaining pieces.
  • 4 Cook the mussels. Add olive oil to the pot. Add the spring onions, ginger, garlic, and chilli. Stir until soft and aromatic. Next, add the spice mix and tomato paste. Stir and then add the cherry tomatoes. Next, add the mussels and then the vegetable stock. Turn up the heat and cover the pan with the lid. Leave to cook for a few minutes. Turn down the heat, open the lid, stir the pot, and cook until the mussels open. When ready, take the pot off the heat. Scoop and serve the mussels into a serving bowl. Remember to give the mussels a final check, making sure not to serve those that have not opened. Save the remaining liquid in the pot.
  • 5 Make the sauce. Bring the pot with the remaining liquid from the cooked mussels back on the stove. Add coconut cream. Stir and bring to the boil. Reduce to thicken the creamy sauce slightly, when ready, take off the heat and add coriander.
  • 6 Serving suggestion. Pour the sauce over the mussels. Top it with a few slices of chilli. Cut the flatbread into quarters and serve it on the side. Enjoy!

Recipe Notes

Did you make this recipe?

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook, and Twitter! Hashtag them #jaimeimbusch

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