Goan-Style Steamed Mussels with Calamari

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

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.