Busters Recipes

Mussels in Coconut Curry
  
  3 pounds medium sized mussels or clams, cleaned
1/2 cup unsweetened coconut milk
1/2 cup tomato sauce/puree
1 1/2 inch piece ginger
4 garlic cloves
1 tsp. black mustard seeds
4 to 5 curry leaves
2 onions, chopped
4 to 6 green chilies or 4 jalapenos, sliced
1/2 cup lemon grass, sliced
2 tsps. cumin powder
1 tsp. coriander powder
1/2 tsp. turmeric powder
2 tbsps. fresh lime juice
1/4 cup cilantro leaves, chopped
salt and pepper to taste
  
  Finely chop or grate ginger garlic and keep aside.
Heat oil in large pan. Add the mustard seeds, when the splutter add curry leaves.
Add the green chilies and sauté' for a minute.
The add the chopped onions and fry well. Add the lemon grass, cumin, coriander, turmeric.
Stir and cook for a minute. Add little water and the tomato sauce. Let the curry boil well.
Add the mussels. Cover and cook on medium heat, until the mussels open.
Stir in the coconut  milk and salt. Stir and cook for another minute.
Remove from heat. Add lime juice and chopped cilantro leaves.
Serve hot with steamed rice.
Serves 4.

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