What you'll need:

  • 1kg fresh, live mussels
  • Sunflower oil, for frying
  • Thumb-sized piece of ginger, peeled and grated
  • 4 garlic cloves, crushed
  • 1 onion, finely chopped
  • 2 green chillies, finely chopped
  • ½ tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 400ml coconut milk
  • Lime wedges, to serve
Time: 30 minutes
Serves: 4



First of all, as with any mussels dish, you want to make sure you remove the ‘beards’ from the shellfish and give them a good wash under cold running water. Make sure you chuck away any open mussels that don’t close tightly once tapped.


Get a flameproof casserole dish or heavy saucepan, and heat up a good dash of sunflower oil. Fry the onions until softened and very slightly browned, then add the chillies, the garlic, the ginger, the spices, and plenty of salt and pepper. Cook for 3 minutes, and then pour in the coconut milk. Bring to the boil, then simmer for 5 minutes to combine the flavours.


Tip all of the closed mussels into the dish, pop the lid on, and give it a good shake. Cook over a high heat for 4 minutes, or until all of the mussels have opened up. Serve in bowls with lime wedges, and some crusty bread. Heaven!

If you are looking for a deliciously perfect pairing, a deep, rich and beautifully textured, unfiltered Marsanne is going to work well. We particularly like this Blackwood Hill Marsanne 2015 with this South-Indian dish!

There you have it -- an easy recipe for South Indian Mussels!

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