MUSSELS IN COCONUT SAUCE

2½ lb /1 kg mussels cleaned

1 can coconut milk

1 onion, finely chopped

2 tsp garlic-ginger paste

½  tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

2 dried red chilies (optional)

3 tbsp vegetable oil

black pepper, salt,  to taste

fresh cilantro leaves to garnish

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  Heat the oil in a large, heavy-bottom skillet.
  
  
  
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  Add the onion and cook over low heat, stirring occasionally for 7 minutes, or until gold.
  
  
  
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  Add the garlic-ginger paste, cumin, coriander, turmeric, chilies and pinch of salt and black pepper and cook, stirring constantly for additional 2 minutes.
  
  
  
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  Add coconut milk, bring to a boil.
  
  
  
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  Add the mussels, cover, and cook for 10 minutes or until the mussels have opened.
  
  
  
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  Discard any mussels that remain shut. Transfer the mussels with the coconut sauce to a serving dish.
  
  
  
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  Garnish with a fresh cilantro and serve immediately.