• 25ml/1fl oz vegetable oil

  • 1.5kg/3½lb or 3.9l/7pt mixed mussels, clams and cockles

  • 85ml/3fl oz water

  • For the Masala

  • 1 tbsp coriander seeds

  • 1 tsp cloves

  • 2 tbsp cumin seeds

  • 350g/12oz onions, finely chopped

  • 8 large garlic cloves

  • 50g/2oz fresh ginger, chopped

  • walnut-sized knob of dried tamarind pulp (seeded)

  • 1 tsp turmeric powder

  • 3 fresh red chillies

  • 2 tbsp red wine vinegar

  • 3 tbsp coconut cream

  • For the Garnish

  • 2 tbsp fresh coriander leaves, chopped

  • You will need a large pan, preferably a wok, to cook this dish.


  • 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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
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!