Spiced Mussels with Coconut and Yoghurt
Tisrya masala are mussels steamed in wine vinegar and tossed in a sauce of yoghurt, coconut, turmeric, and garam masala. The dish is inspired by the Indian west coast kitchen, where fresh shellfish and spiced yoghurt are a familiar combination — particularly in Goa and Kerala, where mussels are everyday food.
The wine vinegar is what makes the dish. It opens the mussels and at the same time gives the cooking liquid the acidity that later balances the yoghurt. The desiccated coconut is toasted dark in the pan before the spices go in — this gives a nutty depth that raw coconut never reaches.
The sauce is blended smooth with the cooking liquid and warmed through without boiling. It must not split. Finally the whole thing is lifted with lemon juice and coriander. Serve as a starter with bread or as a main course with rice.
Ingredients
Serves 4
- 1 kg mussels
- 3 tbsp ghee (or oil)
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp desiccated coconut
- 2 tsp salt
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp black pepper, freshly ground
- 150 ml wine vinegar
- 500 ml natural yoghurt
- 2 tsp garam masala
- 8 tbsp lemon juice
- coriander leaves, to garnish
Directions
Scrub the mussels under cold running water and remove the beards. Place them in a large bowl of cold water and soak for 20–30 minutes. Discard any mussels that do not close when tapped lightly.
Heat the ghee or oil in a large lidded pot while the mussels soak. Add the onion and garlic and sweat over low heat for about 5 minutes until soft and translucent without colouring.
Stir in the desiccated coconut and salt and continue cooking over low heat until the coconut is light brown and smells nutty — this takes a few minutes and requires regular stirring so it does not burn.
Add the turmeric, chilli powder, and pepper and cook for 1 minute so the spices open up.
Drain the mussels in a colander. Pour the wine vinegar into the pot with the mussels, cover, and turn the heat to high. Steam for 5 minutes, shaking the pot a few times during cooking. Remove from the heat as soon as the mussels have opened. Discard any that remain closed.
Lift the mussels out with a slotted spoon and place them in a warm serving dish. Remove the empty half-shells if you like, or leave them on for a more attractive presentation.
Pour the cooking liquid into a blender. Add the yoghurt and garam masala and blend for 1 minute to a smooth sauce.
Return the sauce to the pot and warm it through gently — it must not boil or the yoghurt will split. Taste and adjust.
Pour the sauce over the mussels. Drizzle with lemon juice and scatter with roughly chopped coriander leaves. Serve immediately.
Notes
Active time about 20 minutes plus 20–30 minutes soaking. Cooking time 10–12 minutes.
Mussels that are open before cooking and do not close when tapped are dead and must be discarded. The same applies to mussels that do not open during steaming.
The yoghurt must not boil. If the sauce does split, it is still usable — it tastes the same but looks less attractive.
The dish works with both large blue mussels and smaller cockles. Adjust the steaming time according to size.
Traditionally served with basmati rice or naan bread.
See Also
Ambulthiyal (Sri Lankan Sour Fish Curry)
Cucumber Raita (Kheera Raita)
Coconut Chutney
