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Goan-Style Steamed Mussels with Calamari

Yield 4 servings (serving size: 1 1/2 cups)
Goa is a state on the west coast of India known for its seafood dishes. Curry leaves resemble small, narrow bay leaves and are available in Indian and gourmet markets. "Blooming" the mustard seeds in oil intensifies their aroma and flavor. Serve this entrée with Indian flatbread, called naan.

Ingredients

  • 1 1/2 tablespoons canola oil
  • 1 tablespoon mustard seeds
  • 2 1/2 cups thinly sliced onion (about 2 medium)
  • 1 tablespoon crumbled dried curry leaves (about 2 leaves)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped peeled fresh ginger
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 garlic cloves, minced
  • 1 serrano chile, seeded and thinly sliced
  • 2 cups cleaned skinless squid (about 1 pound), thinly sliced
  • 32 mussels (about 1 1/4 pounds), scrubbed and debearded
  • 3 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 331
  • caloriesfromfat 30 %
  • fat 10.9 g
  • satfat 1.5 g
  • monofat 4 g
  • polyfat 3.2 g
  • protein 38.4 g
  • carbohydrate 18.8 g
  • fiber 1.8 g
  • cholesterol 309 mg
  • iron 7.6 mg
  • sodium 806 mg
  • calcium 111 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium heat. Add mustard seeds; cook 2 minutes or until seeds begin to pop. Add onion and curry leaves; cook 8 minutes or until onion is lightly browned, stirring occasionally. Stir in juice, ginger, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic, and chile.

  2. Sprinkle squid with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add squid and mussels to pan; cover and cook 3 minutes or until mussels open and squid begins to curl around edges. Discard any unopened shells. Remove from heat, and sprinkle evenly with cilantro.

Tabla Restaurant and Bread Bar, New York, New York