Dinner Tonight: Mussels in Goan Sauce (Thisri)

Name: Dinner Tonight: Mussels in Goan Sauce (Thisri)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams coconut milk, well shaken; 1 teaspoon cayenne pepper; 1 Tbsp fresh ginger, peeled and grated; 7 garlic cloves, finely minced; 1 teaspoon ground coriander; 1 Tbsp ground cumin; 1 teaspoons ground turmeric; 907 grams mussels, cleaned, beards removed; 355 milliliters large onion, finely chopped (about; 1 Tbsp paprika; 3 Tbsps peanut oil; 1 teaspoons salt; 2 teaspoons tamarind paste (or 2 teaspoons lemon juice)

You can never have too many hor d'oeuvre recipes, so give Dinner Tonight: Mussels in Goan Sauce (Thisri) a try. One serving contains 475 calories, 18g of protein, and 38g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up tamarind paste, cayenne pepper, salt, and a few other things to make it today. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in large lidded saucepan over medium heat. When oil is shimmering, add onions. Stir often with a wooden spoon, and cook for about five minutes, or until onions turn translucent.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Wooden Spoon

Sauce Pan

Add ginger and garlic. Continue stirring, and cook for one minute, until very fragrant. Then add cayenne pepper, paprika, turmeric, cumin, and coriander. Cook for 10 seconds, and then add tamarind paste, salt, coconut milk, and two cups of water. Stir well, and bring to a simmer. Cover saucepan, and reduce heat to low.

Ingredients you will need

Cayenne Pepper

Tamarind Paste

Coconut Milk

Coriander

Turmeric

Paprika

Garlic

Ginger

Cumin

Water

Salt

Equipment you will use

Sauce Pan

Let simmer gently for 20 minutes.

Increase heat to medium.

Add mussels, cover again, and let simmer vigorously for about 5 minutes, or until mussels have opened up. Discard any mussels that don’t open.

Ingredients you will need

Mussels

Serve mussels and sauce with naan or white rice.

Ingredients you will need

White Rice

Mussels

Sauce

Naan

Equipment

Wooden Spoon

Sauce Pan

Ingredients

Servings:

397grams

coconut milk, well shaken 1teaspoon

cayenne pepper 1Tbsp

fresh ginger, peeled and grated 7

garlic cloves, finely minced 1teaspoon

ground coriander 1Tbsp

ground cumin 1teaspoons

ground turmeric 907grams

mussels, cleaned, beards removed 355milliliters

large onion, finely chopped (about 1Tbsp

paprika 3Tbsps

peanut oil 1teaspoons

salt 2teaspoons

tamarind paste (or 2 teaspoons lemon juice)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.