Goan mussels

• fresh mussel↗1kg kg
• olive oil↗

  for frying

• onion↗1

  chopped

• thumb-sized piece ginger

  grated

• garlic cloves↗4

  crushed

• green chillies↗2

  chopped

• black mustard seed1 tsp tsp
• ground turmeric↗½ tsp ½ tsp
• ground cumin↗2 tsp 2 tsp
• ground coriander↗2 tsp 2 tsp
• coconut milk↗400ml ml
• coriander

  sprigs, to serve

• lime↗

  wedges, to serve

Step-by-step instructions

1. 1

   Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.

2. 2

   Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.

3. 3

   Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.