A hint of spice makes this mussel dish sing.
Heat the saucepan, add oil, mustard seeds, ginger, garlic and mussels. Cook for 1 minute.
Add onions, tomatoes, green chili, powder spices and mix well.
Add water and cook until mussels open up.
Add coconut cream. You may add lime and salt to taste at this stage if required.
Garnish with chopped chili and coriander.
Ideally served with garlic naan bread.
Nutritional analysis per serving (1 servings)
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.
Exclusive recipe from Bhoomi Indian Restaurant and Cocktail Lounge.
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