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!
Ingredients
- 2 lbs mussels
- 4 Tbsp butter
- 1 onion, chopped
- 2 garlic cloves
- 1 Tbsp meen masala, ground
- 1 carrot, diced
- 1 celery branch, sliced
- 1 bay leaf
- 1 tsp dry thyme or tarragon
- 1 glass white wine
- 1 cup thick cream (optional)
- Fresh parsley or chives, chopped
Method
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1
Wash the mussels well in cold water and discard any that are not closed.
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2
Heat a large pot on high heat. Add the butter, onion, garlic, meen masala, carrot, celery, bay leaf and thyme together.
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3
Mix well until the butter melts and the vegetables begin to cook (2-3 minutes).
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4
Add the mussels and wine, mix well and cover.
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5
Cook until pipin hot and the mussels open.
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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.
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7
Stir the cream into the remaining cooking juices. Boil for 1 minute. Add the herbs, pour over the mussels and serve.
