2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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Sri Lanka Mussels
  • This fantastic recipe incorporates many flavors of the world with it all coming together as a masterpiece of Thai/Indian cuisine. Terry has created a combination that will tantalize your taste buds and become a favorite go to mussel recipe.

  • 4 lb mussels, rinse just before using
  • 3 cups onions, chopped
  • 2 cups San Marzano tomatoes, chopped
  • 2 cups fish stock
  • 1 cup fresh basil, lightly chopped
  • 1 can (13.5 oz) lite coconut milk
  • 3 tablespoons canola oil
  • 2 tablespoons fresh ginger, chopped
  • 2 tablespoons fresh garlic, finely chopped
  • 2 tablespoons jalapenos, finely chopped
  • 1 tablespoon cumin seed
  • 1 tablespoon hot smoked paprika
  • 1 tablespoon mustard seed
  • 1 tablespoon tomato paste
  • 2 teaspoon ground coriander
  • 2 teaspoon kosher salt
  • 2 teaspoon ground tumeric

  • In large pot, heat oil, add onion, jalapeno, garlic, ginger, saute about 3 minutes. Add mustard seed and cumin seed, cook 30 seconds, add remaining spices and salt. Stir in tomato paste, cook 1 minute, add chopped tomatoes and fish stock, bring to a boil. Reduce heat and simmer 5 minutes
  • (Alternative for the grill: pour contents of pot into aluminum pan and place on grill.)
  • Rinse mussels, discard any that gape open. Put mussels into sauce, bring to a boil, reduce heat, cover pot (or pan), cook 5 to 7 minutes, stirring occasionally making sure mussels have plenty of room to open.
  • Remove from heat, add coconut milk, stir into mussel mix. Top with chopped basil and serve with toasted naan or crusty bread.
  • Serves 4 people. आमोद-प्मोद
Dirk's Fish and Gourmet Shop © 2011