Recipe courtesy of Julie Sahni

Yield:: 4 servings

Ingredients

1 cup finely chopped onions
2 tablespoons light vegetable oil
1 tablespoon finely shredded fresh ginger
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon ground red pepper
1/2 cup rich coconut milk
Coarse salt to taste
4 pounds mussels (about 4 dozen), scrubbed clean
Juice of 1 lemon
2 tablespoons chopped cilantro leaves
2 tablespoons grated unsweetened coconut (optional)

Directions

Place onions and oil in a deep pot and cook, stirring over high heat until they turn light brown, about 5 minutes. Lower heat and stir in ginger, coriander, turmeric, and red pepper. Cook for an additional minute. Stir in the coconut, salt, and mussels, and bring contents to the boil. Cover the pot and steam until the mussels open up, about 7 minutes. Transfer mussels and the sauce to a deep platter. Sprinkle with lemon juice, coriander and, if desired, coconut. Serve immediately.;

My Private Notes

Name: Goan Warm Mussel Salad (Tisru)
Yield: 4 servings
Ingredients: 1 cup finely chopped onions; 2 tablespoons light vegetable oil; 1 tablespoon finely shredded fresh ginger; 1 tablespoon ground coriander; 1 teaspoon turmeric; 1 teaspoon ground red pepper; 1/2 cup rich coconut milk; Coarse salt to taste; 4 pounds mussels (about 4 dozen), scrubbed clean; Juice of 1 lemon; 2 tablespoons chopped cilantro leaves; 2 tablespoons grated unsweetened coconut (optional)