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One pot mussel wonder
1 kg mussels
40g butter plus a splash of olive oil
1 tsp. mustard seeds
1 tsp. cumin seeds
15-20 curry leaves
2 onions (about 225g) finely chopped
3 bay leaves
6-8 cloves of garlic, minced
1 tsp. chilli powder
1 tsp. curry powder
1/2 tsp. turmeric
1 tsp. salt
1-2 dried red chillies
1 tsp. sugar
1 tsp. tamarind paste
200g wholegrain/brown basmati rice
300ml dry cider
400ml coconut milk
200ml vegetable stock
150g frozen peas
fresh coriander and lime wedges to serve
- check over the mussels, ripping out any beards, chucking away any that are broken, or that refuse to close despite being given a good tap against a hard surface. Stick the rest in a colander and wash under cold running water for a couple of minutes.
- Melt the butter over a medium heat and add the olive oil to prevent burning. Once it’s hot add the curry leaves, mustard and cumin seeds and allow to spit and crackle. Add the onion, bay leaves, garlic, chilli powder, curry powder, turmeric, salt and dried chillies and reduce to a very low heat. Allow to slowly brown and caramelise for a good half an hour or so.
- Add the rice and stir for a couple of minutes. Glug in the cider and tamarind paste and turn the heat up to reduce until almost completely evaporated. Add the coconut milk, stock and sugar. Cover, reduce the heat and simmer until the rice is almost cooked through (this took about 25 minutes, but it depends on your rice).
- Remove the lid and add the peas and mussels. Turn the heat up fairly high and put the lid on. After about 10 minutes they should all have opened (discard any that haven’t).
- Ladel the rice into warm soup bowls, pile the mussels on top, squeeze with plenty of lime juice and strew with the coriander.