Dinner Tonight: Mussels In Goan Sauce (Thisri) Recipe

• 3 tablespoons peanut oil
• 1 large onion, finely chopped (about 1 1/2 cups)
• 1 tablespoon fresh ginger, peeled and grated
• 7 garlic cloves, finely minced
• 1 teaspoon cayenne pepper
• 1 tablespoon paprika
• 1/2 teaspoon ground turmeric
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons tamarind paste (or 2 teaspoons lemon juice)
• 1/2 teaspoon salt
• 14-ounce can coconut milk, well shaken
• 2 pounds mussels, cleaned, beards removed

1. Heat oil in large lidded saucepan over medium heat. When oil is shimmering, add onions. Stir often with a wooden spoon, and cook for about five minutes, or until onions turn translucent.
2. Add ginger and garlic. Continue stirring, and cook for one minute, until very fragrant. Then add cayenne pepper, paprika, turmeric, cumin, and coriander. Cook for 10 seconds, and then add tamarind paste, salt, coconut milk, and two cups of water. Stir well, and bring to a simmer. Cover saucepan, and reduce heat to low. Let simmer gently for 20 minutes.
3. Increase heat to medium. Add mussels, cover again, and let simmer vigorously for about 5 minutes, or until mussels have opened up. Discard any mussels that don't open.
4. Serve mussels and sauce with naan or white rice.

peanut oil, onion, fresh ginger, garlic, cayenne pepper, paprika, ground turmeric, ground cumin, ground coriander, tamarind paste, salt, coconut milk, mussels

Taken from www.seriouseats.com/recipes/2010/10/dinner-tonight-mussels-in-goan-sauce-thisri-recipe.html (may not work)