Goan-Style Steamed Mussels with Calamari

recipe
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.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

Floyd Cardoz,

Tabla Restaurant and Bread Bar, New York, New York,

Cooking Light

October 2005
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