Pan Asian: Mussels with Black Beans and Coriander

4 thoughts on “Pan Asian: Mussels with Black Beans and Coriander”

  1. sounds lovely but my default for mussels is teesryo from Goa
    try it- you;ll like it!!

    1 kg clams or mussels
    3 tablespoons oil
    4-6 cloves garlic, chopped
    5 cm piece fresh ginger, chopped
    1 medium onion, chopped
    2 fresh hot green chilli peppers, seeded and chopped
    1/2 teaspoons turmeric
    1 tablespoons ground coriander
    1/2 teaspoon cayenne pepper
    1 cup freshly grated coconut (you can use less) **
    1 tablespoon lemon juice
    1 tablespoon chopped fresh coriander leaves
    Heat the oil and fry the chopped garlic, ginger, onion, and chilli peppers until the onion is golden brown. Stir in the turmeric, ground coriander, and cayenne pepper. After a few minutes add the clams. Simmer, covered, for about five minutes, by which time the clam shells should have opened. Remove from heat and put in a serving bowl. Sprinkle with the freshly grated coconut, lemon juice and fresh coriander.

    **Fresh coconut can be hard to source and I certainly didnt have any when I was in the US, I changed the recipe slightly by adding a small can of coconut milk just prior to adding the clams which gave me a deliciously soupy broth that was ideal for serving with rice.
    Serve with rice and cucumber slices dressed with a little lemon and salt.

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