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Seafood Recipes: Steamed Masala Mussels

Seafood Recipes: Steamed Masala Mussels

Prep Time 40 minutes
Cook Time 13 minutes
Total Time 53 minutes
Servings 4
Calories 464.5 kcal


  • 1.5 kg/3 lb mussels
  • 3 tablespoons groundnut oil
  • 2 red onions, very finely chopped
  • 4 garlic cloves, crushed
  • 2 tablespoons grated fresh root ginger
  • 3 large green chillies, deseeded and finely chopped
  • ¼ teaspoon saffron threads (optional), infused in 2 tablespoons boiling water for 10 minutes
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 300 ml ½ pint water
  • 2 tablespoons lime juice
  • 4 tablespoons chopped fresh coriander
  • Few sprigs of coriander, to garnish (optional)


  • Scrub the mussels with a stiff brush and use a small, sharp knife to scrape off the beards and any barnacles. Wash well in cold water and discard any open mussels.
  • Heat the oil in a large deep saucepan, add the onions, garlic, ginger and chillies and cook over a gentle heat, stirring occasionally, for 5 minutes or until softened. Stir in the saffron with its infusing water, if using, or add 2 tablespoons of plain water, the ground coriander and cumin and cook for 1 further minute.
  • Add the salt and water to the pan, then stir in the mussels. Cover the pan and cook for about 5—6 minutes or until all the mussels have opened and cooked through. Discard any mussels that have not opened. Stir the lime juice and chopped coriander into the pan; taste and adjust the seasoning if necessary.
  • Ladle the hot mussels and the masala sauce into 4 warmed deep bowls and garnish each portion with a sprig of fresh coriander, if liked. Serve immediately.
Keyword Mussel Recipes

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