Curried mussels (Goan style)

There are many myths surrounding the wonderful mollusc — the mussel.

I am incredibly fortunate to have been invited to demonstrate cooking mussels at the Portarlington Mussel Festival each January. For the past 13 years, I have shown people how easy it is to prepare mussels. For those who haven't been able to attend my demonstrations, here are my top 5 tips:

1. Fresh mussels can be stored in the fridge for 7-10 days. Keep the mussels covered with a damp tea towel, which you should change every 2-3 days.

2. When preparing mussels, let them soak in a sink of cool water for about 20 minutes. This process allows them to open and release some seawater and grit.

3. De-bearding a mussel: There is a hard way and an easy way. The hard way involves holding the mussel with the pointy end pointing to the sky, taking hold of the beard, and sharply pulling it downwards. The easy way is to steam the mussels open in an empty pan over medium heat for 3-5 minutes. The beards can then be easily removed with a gentle tug. Any leftover juices in the pan can be strained through a fine mesh strainer and stored in the freezer. This mussel stock is perfect for risotto or paella.

4. Many people mistakenly believe that mussels that do not open during cooking should be discarded, as they're dead and potentially harmful. This is TOTALLY INCORRECT. All the mussels in the pan are dead — you've just cooked them! The key is to determine if the mussel was good to eat BEFORE cooking. Look out for two things:

   a) Discard any with a broken shell. It's uncertain how long the shell has been broken and the mussel exposed.

   b) An open, uncooked mussel is either hungry or unwell. Tap the mussel on the bench; a hungry, healthy mussel will slowly close. Cook these, but discard any that remain open.

Mussels are a fantastic, sustainable source of omega-3, protein, Vitamin B12, selenium, and manganese. They are also low in fat. Mussels are farmed in areas with restricted shipping and regular tidal flows. In Victoria, Australia, this means Corio Bay. Several mussel farmers operate out of Portarlington, and I've had the privilege of getting to know one of them, Jennifer from Mr Mussel. She has taught me a great deal about these remarkable creatures.

Mussels cook quickly, and the recipe I'm featuring today includes a quick sauce, making the entire dish ready in under half an hour — perfect for midweek dinners.

Goa, a province in South West India, is famous for its tropical climate and beaches. Seafood is a staple of the diet, and many Indian restaurants in Melbourne serve Goan fish curry. The curries from this region are aromatic, blending spices with garlic, ginger, and coconut. They often feature tomato, mango powder (amchur), or tamarind to add a sweet/sour fruity flavour.

For all the tips on making this delicious meal, watch my video linked below the recipe.

Serves 2

• 1 kg fresh mussels

• 1 onion chopped

• 2 cm piece of fresh ginger grated or 2 tsp minced ginger

• 4 cloves garlic crushed

• 2 green chillies chopped

• 1/2 tsp ground turmeric

• 1 tsp mustard seeds (Black preferred, but brown or yellow are ok)

• 2 tsp ground cumin

• 270 ml coconut milk

• Olive oil

• Salt and pepper

To Serve: steamed rice, lime wedges and fresh coriander.

Place mussels in a sink of cold water for about 20 minutes to rinse. Discard any with broken shells or that stay open when tapped.

Place the mussels in a large pan in a single layer, cover with a lid and on a medium heat cook for 4-5 minutes until the mussels have opened. Remove from the pan. Using a knife, carefully open any that had not opened. Remove the beards from all the mussels, and half the shell - leaving the mussel in the half shell to serve.

In a large frypan, heat oil. Gently fry onions until just starting to colour. Add ginger, garlic, chillies, spices, salt and pepper. Cook for 3-4 minutes until fragrant.

Add coconut milk and stir well. Bring to a simmer for 3-4 minutes.

Add the half-shell
mussels to the pan and stir to warm through.

Serve on a bed of steamed rice, with the chopped coriander scattered on top and lime wedges on the side.

Updated November 2023