Karnatakan mussels

Name: Karnatakan mussels
Total time: 30 min
Ingredients: 1kg live mussels, scrubbed and debearded; 6 tbsp of dry white wine; 1 handful of coriander, chopped; lime juice, to serve; 2 tbsp of coconut oil; 1 tbsp of black mustard seeds; 1 handful of curry leaves; 2 onions, finely diced; 1 tbsp of ground turmeric; 1 tbsp of Kashmiri chilli powder; 200g of coconut, fresh or frozen, grated; 2 knobs of ginger, thumb-sized, grated; 3 green chillies, finely chopped; sea salt, to taste

by Will Bowlby

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Starter
easy
4
30 minutes

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Mussels steamed in white wine and lime juice are given a rich southern Indian kick thanks to a masala of curry leaves, mustard seeds, chilli and coconut in this quick, simple summery dish from Kricket’s Will Bowlby.

Will says: ‘On a food trip to Mumbai I discovered a seafood restaurant called Jai Hind (Lunch Home) where I tasted some of the best seafood I’ve had in the city to date. The restaurant showcased regional seafood cooking from places like Karnataka on the west coast of India. I ate a clam dish there and loved it so much I identified all the ingredients and recreated it with mussels as soon as I got home.’

This recipe is taken from Kricket: An Indian-Inspired Cookbook by Will Bowlby (£28, Hardie Grant). Photography by Hugh Johnson.

First published in 2021

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Ingredients

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1kg live mussels, scrubbed and debearded
6 tbsp of dry white wine
1 handful of coriander, chopped
lime juice, to serve

Masala

2 tbsp of coconut oil
1 tbsp of black mustard seeds
1 handful of curry leaves
2 onions, finely diced
1 tbsp of ground turmeric
1 tbsp of Kashmiri chilli powder
200g of coconut, fresh or frozen, grated
2 knobs of ginger, thumb-sized, grated
3 green chillies, finely chopped
sea salt, to taste

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Method

Heat the coconut oil in a frying pan until hot, then add the mustard seeds. Cook for 30 seconds or so until they start to splutter, then add the curry leaves, reduce the heat to low and add the diced onions. Continue to cook for 10 minutes, stirring occasionally, until the onions are translucent but without any colour

2 tbsp of coconut oil
1 tbsp of black mustard seeds
1 handful of curry leaves
2 onions, finely diced

Add the turmeric, chilli powder, coconut, ginger and green chillies and season to taste with salt. Cook, stirring for a couple of minutes, until fragrant. Continue to simmer on a low heat while you prepare the mussels

1 tbsp of ground turmeric
1 tbsp of Kashmiri chilli powder
200g of coconut, fresh or frozen, grated
2 knobs of ginger, thumb-sized, grated
3 green chillies, finely chopped
sea salt, to taste

Wash the mussels thoroughly and discard any that remain open when you tap them. Heat a large heavy-based saucepan and add the wine. Let it simmer for a few minutes before adding the mussels. Cover tightly with a lid and cook for about 4 minutes, until the mussels have opened up. Discard any that remain closed, then stir in the masala, making sure the mussels are fully coated in all the spices

1kg live mussels, scrubbed and debearded
6 tbsp of dry white wine

To serve, spoon the mussels into 4 bowls and garnish with the fresh coriander. Finish with a squeeze of lime juice

1 handful of coriander, chopped
lime juice, to serve

First published in 2021

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Will Bowlby

After falling in love with Indian food whilst working in Mumbai, Will Bowlby returned to the UK to open Kricket, a modern Indian restaurant with plenty of British twists.

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