Mussels are considered exotic across the world, and for good ones, restaurants charge an arm and a leg, but not in North Kerala, where I spent half of my school days. The coastal belt spanning from Kozhikode to Kannur district (Mahe, where I hail from, is 60 kms from Kozhikode and 24 kms from Kannur) one can find the best green mussels in the whole of India and perhaps the best in the world.

I grew up eating these in various forms, fried in chilli, fried in pepper, stuffed with herbed rice, red curry, in coconut curry, in coconut milk and spices etc etc the ways are never ending J . So for me it’s a part of my culture and by default is stored well in quantities in my freezer. Unlike the West, we usually prepare for cooking in 2 different ways. 1. Steam till the shells open and remove the mussels meat and fry them etc, 2. Open them with a knife and scrape the flesh from inside and clean and then cook. So whenever I go to Mahe, which happens 6-7 times a year, I bring my supply of Mussels. I don’t do many posts on mussels since for many it isn’t easy to catch hold of them. By the way, if you think you can place the order with me, I will have to do a lucky dip as to which one of those requests would get some + half of my flight fare .haha, just kidding as Im trying to pre-empt your thinking.

This time I decided to make them a little different. So here we go. This simple way of presenting and having Mussels is a real treat. Try to catch hold of some, or let me know and you could be lucky wink emoticon

10 Large Mussels de-shelled
1 tablespoon of butter
10 teaspoon chardonnay
2.5 teaspoon of garlic (passed through a garlic crusher)
2 tablespoon of chives, chopped small
3 tablespoon Grated Gruyere
Salt and white pepper for seasoning

Mignonette Sauce with a twist

½ cup red wine vinegar
1 tablespoon of finely chopped shallots
1 teaspoon green pepper crushed
1 teaspoon chilli flakes
1 teaspoon sugar
½ teaspoon fish sauce

Mix all together in a bowl and refrigerate it for 30 mins before serving

Clean the mussels thoroughly and pat dry well. Glaze it with butter and place it in a spoon (as shown in the pic). Drizzle one teaspoon of Chardonnay on the Mussels, sprinkle ¼ teaspoon of garlic, some chives, and then sprinkle the grated gruyere. Season with pepper and bake it in a 250 degree pre-heated oven for 7-8 mins. Let it rest for 3-4 mins and then serve it hot with the Mignonette Sauce.

Categories: Travel Cuisine


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