1 tablespoon canola oil
1 tablespoon garlic; minced
1 tablespoon ginger; grated
1 tablespoon jalape¤o pepper cored, seeded and m; inced or to taste
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 lb plum tomatoes; peeled coarsely chopped
1/2 cup water
2 lb live mussels scrubbed and debearded
1 salt (opt)
1 chopped cilantro to garnish
Heat the oil in a large skillet, over medium-low heat. Add the garlic and ginger and cook until golden, stirring often to prevent sticking. Add the jalape¤o, cumin and turmeric and stir to distribute evenly. Stir in the tomatoes and water. Bring the mixture to a boil, reduce the heat and simmer, covered, until a thick sauce forms, 15 to 18 minutes. Uncover several times and stir, mashing the tomatoes with the back of a spoon to help form a sauce.
Discard any mussels with broken shells or shells that do not close when tapped. Raise the heat to medium-high and bring the sauce to a boil. Add the mussels, cover the pan and cook 4 to 5 minutes, gently shaking the skillet occasionally. Remove the lid and check the mussels; transfer opened mussels to a serving bowl and cover to keep warm. Cover the skillet and continue cooking a few minutes more until most of the mussels have opened. Add a little water if the sauce sticks to the bottom of the pan. Discard any mussels that are still closed. Taste the sauce for seasoning, adding salt to taste if necessary. Pour the sauce over the mussels, sprinkle with cilantro and serve.
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