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Indian-Spiced Mussels or Clams

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Serves four.

  • by Joyce Goldstein from Fine Cooking
    Issue 27

Mussels, which are slightly sweeter than clams, benefit from a little extra acid, so use the larger amount of lemon juice when cooking mussels in this recipe.

  • 1/4 cup vegetable oil
  • 2 Tbs. grated fresh ginger
  • 2 yellow onions, chopped
  • 1/4 tsp. salt
  • 1 Tbs. ground coriander
  • 1 tsp. ground turmeric
  • 1/4 tsp. cayenne
  • 2/3 cup homemade or low-salt canned chicken or fish stock
  • 1/2 cup coconut milk
  • 2 to 3 Tbs. fresh lemon juice
  • 2 lb. mussels, scrubbed and debearded, or 4 dozen clams, scrubbed (discard any gaping shellfish that don’t close at least partially when you tap them)
  • 1/4 cup chopped cilantro

In a large, heavy-based skillet or saucepan, heat the oil over medium-high heat. Add the ginger and onion and sauté over moderate heat, stirring often, until soft, 8 to 10 minutes. Add the salt, coriander, turmeric, and cayenne; stir to distribute the spices evenly. Cook the spices about 1 minute. Add the stock, coconut milk, and lemon juice, and bring to a boil. Add the mussels or clams. Cover the pan until the shellfish open, about 5 to 8 minutes. (Discard any mussles or clams that don't open after cooking.) Sprinkle with the cilantro and serve with rice or noodles.   

nutrition information (per serving):
Calories (kcal): 310; Fat (g): 22; Fat Calories (kcal): 190; Saturated Fat (g): 7; Protein (g): 24; Monounsaturated Fat (g): 4; Carbohydrates (g): 7; Polyunsaturated Fat (g): 8; Sodium (mg): 250; Cholesterol (mg): 55; Fiber (g): 2;

Photo: Brian Hagiwara

Fast, easy, delicious! Spicy but not "hot". Couldn't get enough of the delicious broth. I made the grilled naam bread (another FC recipe) instead of rice to accompany.

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