Cleaning mussels is necessary before cooking them because they usually contains small amount of sand, grit and may be even bits of seaweed. Soak mussels in a large bowl or bucket of cold water for about 20 minutes Then wash thoroughly and cooked in water for 20 – 25 minutes or till the shells open. Separate the flesh and keep aside.
Ingredients: Half kg Neeli (Mussels), 4 to 5 big onions chopped, 2 tbsps tamarind pulp, 2 tsp coriander seeds, half tsp methi seeds (both seeds are roasted in little oil) 3 tbsps kashmiri red chilli powder & salt to taste.
Method: In a pan add 3 tbsps of oil. Then add chopped onions. Saute till the onions are light brown. In a mixy, add tamrind pulp, roasted mustard and methi seeds, red chilly powder & salt. Grind to a smooth paste. Then add to the onions, saute till the oil comes out. Add 2 cups of water & bring in to boil. Add mussels. Cook till done. Remove from fire. Serve with boiled rice.