Wednesday, January 2, 2013,11:24 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the oil in a large saucepan. Add the peppercorns and follow with the onions, cook until lightly golden.
  • Add the green chillies, ginger and garlic pastes and gently saute for about 2 minutes.
  • Add the tomatoes, spices and salt and cook, stirring often and lightly mash the tomatoes with a spoon, for 10 minutes.
  • Add 2 cup of water and bring to a boil. Simmer for about 3 - 5 minutes.
  • Add the mussels, cover, shake, then simmer until the mussels have opened.
  • Add the cream, taste and adjust the seasoning, saffron and ground fennel seed to taste. The sauce should be lightly creamy.
  • Stir in the chopped coriander and serve.


  • 1 kg mussels, scrubbed and debearded
  • 150 ml ouble cream
  • 75 ml Cooking oil
  • 20 - 25 black peppercorns
  • 2 small onions, chopped
  • 6 green chillies, whole but pierced
  • 2 tablespoon ginger, peeled, grated into a paste
  • 6 garlic cloves, grated into a paste
  • 3 tomatoes, chopped
  • Fennel seeds, ground, or to taste
  • ½ teaspoon turmeric
  • 2 teaspoon ground coriander
  • Pinch of saffron, slightly crumbled
  • Salt, to taste
  • A little chopped fresh coriander

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