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.

Dirk FucikMollusks