goan warm mussel salad (tisru)
- Categories
- Dujour04
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Finely chopped onions |
| 1 tablespoon | Finely shredded fresh ginger |
| 1 tablespoon | Ground coriander |
| 1 teaspoon | Turmeric |
| 1 teaspoon | Ground red pepper |
| ½ cup | Rich coconut milk |
| Coarse salt to taste | |
| 4 pounds | Mussels; (about 4 dozen), |
| ; scrubbed clean | |
| 1 | Lemon; Juice of |
| 2 tablespoons | Chopped cilantro leaves |
| 2 tablespoons | Grated unsweetened coconut; (optional) |
Place onions and oil in a deep pot and cook, stirring over high heat until they turn light brown, about 5 minutes. Lower heat and stir in ginger, coriander, turmeric, and red pepper. Cook for an additional minute. Stir in the coconut, salt, and mussels, and bring contents to the boil. Cover the pot and steam until the mussels open up, about 7 minutes. Transfer mussels and the sauce to a deep platter. Sprinkle with lemon juice, coriander and, if desired, coconut. Serve immediately.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9459 - JULIE SAHNI Converted by MM_Buster v2.0l.
Similar recipes
- Dipping sauces
- Fiesta bone
- Forbidden fruit
- Frozen lemon and orange souffle
- Goan creamy curry
- Goan fish curry
- Goan grilled fish
- Goan style chicken with roasted coconut
- Goan style hot & sour pork
- Goan style hot and sour pork
- Goan style mussels
- Grilled ahi tuna nicoise
- Labrador lasagna bake
- Lime and yogurt sauce
- Macaroni gratin
- Pavlov's punkin' bread
- Peanut butter wafers
- Potato-crusted salmon with chives
- Tuna balls
- Vindaloo (goan-style hot & sour pork)
Random recipe of the day
Follow us
