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Mussel, Cockle and Clam Masala


  • For the Masala

  • For the Garnish


  • 1.

    In a frying pan, dry-fry the coriander seeds and cloves over a medium heat for a few minutes, then add the cumin seeds, heating them for another 30 seconds. Grind in a clean coffee grinder or mortar, then put this mixure with the remainder of the masala ingredients into a food processor and blend to a paste. If the masala paste is too stiff add a little vegetable oil to loosen it.

  • 2.

    Fry the masala in the vegetable oil until the spices separate from the oil.

  • 3.

    Wash the mussels, clams and cockles and toss them in the masala paste then cover with a lid and, shaking from time to time, steam cook until the shells open. If you feel the mussels haven't produced enough liquid add a little water. The recipe contains no salt as mussels are salty, but taste to check the seasoning. Throw in a generous amount of chopped coriander and serve in bowls.

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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Mussel, Cockle and Clam Masala.


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Posted by JacquiReport
I tried cooking this using a gas ring outdoors.Just great for a spicy pick me up on a cool Winter afternoon shared with friends!
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