6 SERVINGS

• 30 to 36 small to medium-size mussels (about 3 pounds)
• 1 tablespoon coarsely chopped ginger
• 8 cloves garlic
• ¼ cup vegetable oil
• 2 medium-size onions, finely chopped (about 1½ cups)
• 1½ to 2 fresh, hot green chili peppers, sliced into thin rounds
• ½ teaspoon ground turmeric
• 2 teaspoons ground cumin
• ¾ cup finely grated fresh coconut (see Note)
• ½ teaspoon salt

1. Wash and scrub the mussels well. removing the beards attached to them.
2. Place the ginger and garlic in the container or a blender or food processor. Add ½ cup
of water and process until smooth.
3. In a large pot. heat the oil over moderate heat. When hot, add the onions and sauté
until translucent. Add the ginger-garlic mixture, chili peppers. turmeric and cumin. Stir and
cook for a minute: then add the coconut and salt. Stir and cook for another minute. Add 1
cup of water and bring to a boil.
4. Add the mussels to the boiling mixture and mix well. Cover tightly and lower the heat
slightly. Steam the mussels for 6 to 10 minutes. or until they open. Discard any that do not
open. Transfer to a serving bowl and serve hot.

NOTE: Choose a coconut with a fair amount of liquid inside so that you know its fresh.
Using an ice pick or a nail, and a hammer. pierce the three “eves of the coconut. Drain off
the coconut milk and reserve for another purpose. Using the blunt edge of a cleaver (or a
hammer), hit the center of the coconut It should split into two pieces. Using a paring knife.
carefully pry the coconut meat from the shell: then, with a swivel-bladed peeler, remove
the thin, brown inner skin from the meat. Using a cheese grater, shred the meat finely or
cut it into small pieces and chop it finely in a blender or food processor.