A hint of spice makes this mussel dish sing. 


  • 250g mussels

  • 10g sliced garlic

  • 10g sliced ginger

  • 2 tbsp oil

  • 2 green chillies

  • 1 tsp mustard seeds

  • 1 tomato, chopped

  • 1 onion, chopped

  • 50ml water

  • 100ml coconut cream 

  • 1 tsp chili powder

  • 1/2 tsp coriander powder

  • 1/2 tsp turmeric powder

  • 1/2 tsp cumin powder

  • Lime juice, to taste

  • Salt, to taste


  • 1.

    Heat the saucepan, add oil, mustard seeds, ginger, garlic and mussels. Cook for 1 minute.

  • 2.

    Add onions, tomatoes, green chili, powder spices and mix well. 

  • 3.

    Add water and cook until mussels open up. 

  • 4.

    Add coconut cream. You may add lime and salt to taste at this stage if required.

  • 5.

    Garnish with chopped chili and coriander.

  • 6.

    Ideally served with garlic naan bread. 

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 957kj
  • Fat Total 71g
  • Saturated Fat 35g
  • Protein 40g
  • Carbohydrate 49g
  • Sugar 14g
  • Sodium 1850mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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