Mussels are an excellent source of zinc and vitamin  B12 . They look a little daunting to clean but its really simple though a little time consuming.
In Spain this is a common tapa in the bars and we get them here in a variety of sauces.. The regular way is to steam them with garlic , paprika a bay leaf n olive oil. Here i have created a different flavor which is a fusion between the spanish and an asian style  using curry powder and cumin.
HOW TO CLEAN MUSSELS : the best way to clean them is to soak them in a sinkful of water and then just scrape them with a knife one by one removing the seaweed and the sand that comes with it. I then soak it in fresh water and repeat the process as sometimes there is more seaweed attached to it. Many people just rinse it in water but i feel that doing so does not remove all the sand and seaweed and then while eating they do feel a little sandy. Once this is done they are ready to be steamed which takes no time at all!!!
2 kilos of mussels cleaned
1 big and juicy lime
2 cloves of garlic, chopped into big pieces
1 dried red birds eye chilli (optional)
2 bay leaves
a pinch of Nitu Didi spanish paprika
1/2 teaspoon each of Nitu Didi cumin powder and curry powder
1 tablespoon of olive oil
Put the cleaned mussels in a saucepan which has a tight fitting lid and add all the other ingredients. Steam it covered for about 5-6 minutes till you see that all the shells have been opened. Stir them and remove one part of the shell and place on a plate. Strain the liquid in the pot and pour over if you like. Please discard all the unopened shells as they are unfit for eating. This is a nice way to eat mussels. They can be also steamed like this and then added to any seafood curry or rice dish.

This entry was posted in Fusion, Gluten Free, Healthy Options, Something's Fishy, Spanish Tapas and tagged , , , . Bookmark the permalink.

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