Mussels in Asian Style is a quick way to fix your lunch or dinner.Turmeric powder is used in this recipe to hide the strong smell of mussels.
As I am born and brought up in the coastal soils of India, I always have a crave for good fish. My son is also like me . He mostly like fish in dry form rather then the gravy. So I prepare either fish fry or if I get shell fish from market, I try to prepare some dry dishes.
Fish is my weak point and I can almost prepare anything and everything with it. After coming to USA , initially I got frustrated and angry , as I couldn’t find the fish of my choice. Initially we weren’t aware of any Asian fish markets here where they sell fresh fish , so were managing with fish fillets and some frozen fish from local groceries. But everyday, we cannot manage with fillets. I know, even fish fillets taste good in some recipes, but whenever I prepare fish , chicken or goat , I prefer them with bones.
We moved to USA in 2011 and that time we had no car. We had one grocery store nearby selling fish fillets , so managed with them. Eventually, we explored and found out that even here, we get seafood like India, and learned a lot about many other fish too which I never tasted before. But as far as shell fish is concerned, I had no worries , because we found out that we get almost all the different kinds of shell fish that we get in India. One among them is mussels . We call them “Shinanyo” in Goa. One of my favorites. I make lots of recipes with mussels. Stuffed mussels is one of my son’s favorites and today, prepared a very quick and easy dish . Cooked them in Asian way. Turmeric powder is used in this recipe to hide the strong smell of mussels. But you can totally skip it .
Cooking Time: 20 Minutes
Serves : 5 People
- 2 lb(800 Grams) Mussels
- 1 Tablespoon Oil
- 3 Tablespoons Asian Red chili paste
- 1 Tablespoon onion powder( Can be replaced with 1 small minced onion)
- 10-12 Garlic cloves (minced )
- 2 Inch Ginger (Minced)
- 1 Tablespoon Apple cider vinegar or lime juice
- 1 Tablespoon Garlic powder
- 1 Tablespoon Turmeric Powder
- 2 Tablespoons chopped mint leaves
- 2 Tablespoons chopped coriander leaves/cilantro
- 100 Milliter Water
Wash mussels well in cold water 3-4 times. Discard any beards if present. Mine are already slightly opened , because I had bought them the previous day and had chilled them in the freezer, but if your mussels aren’t opened, don’t worry. While cooking they will open up.
Heat oil in a saucepan and once the oil is heated, saute minced ginger, garlic on medium heat for few seconds.
Add 2 tablespoons of red chili paste, onion powder and saute for few more seconds.
Add water and mussels. Mix well . Cover and cook on medium high heat for 10 minutes. After 10 minutes, the mussels will open up. Discard any unopened ones.
Stir in between.
Add garlic powder, 1 tablespoon red chili paste, vinegar, mint and coriander leaves.Mix,cover and simmer for another 5 minutes on medium heat.
Remove cover. Add turmeric powder. This helps to eliminate shell fish smell. You can totally skip this step if you don’t want, but I add turmeric in most of my fish recipes to hide the strong smell of fish.
Mix well and remove from heat . Enjoy these yum and easy Asian mussels .