Sri Lanka Mussels
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 turmeric
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.