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Meen Masala Mussels Marinière

Meen Masala Mussels Marinière

For us, it was love at first bite with Meen Masala. In Kerala, it’s used with fish, but also great for adding a unique aroma to seafood. Our Indian friends might find it strange to add tarragon and white wine, but it’s fantastic with mussels! 


  • 2 lbs mussels
  • 4 Tbsp butter
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 Tbsp meen masala, ground
  • 1 carrot, diced
  • 1 celery branch, sliced
  • bay leaf
  • 1 tsp dry thyme or tarragon
  • 1 glass white wine
  • 1 cup thick cream (optional)
  • Fresh parsley or chives, chopped


  1. 1

    Wash the mussels well in cold water and discard any that are not closed.

  2. 2

    Heat a large pot on high heat. Add the butter, onion, garlic, meen masala, carrot, celery, bay leaf and thyme together.

  3. 3

    Mix well until the butter melts and the vegetables begin to cook (2-3 minutes).

  4. 4

    Add the mussels and wine, mix well and cover.

  5. 5

    Cook until pipin hot and the mussels open.

  6. 6

    Without removing the pan from the heat, take out the mussels using a strainer or slotted spoon and place them on a larger platter.

  7. 7

    Stir the cream into the remaining cooking juices. Boil for 1 minute. Add the herbs, pour over the mussels and serve.