Steamed Mussels in Coconut Milk

Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com.

• Ready In: 35 mins
• Yields: 8 first-course servings

Ingredients

• 4  tablespoons  vegetable oil
• 2  cups  thinly sliced onions
• 1  tablespoon  minced ginger
• 2  cups coconut milk
• 3  lbs  fresh mussels or 3  lbs clams, scrubbed and debearded
• 1  tablespoon fresh lemon juice
• 1⁄4 cup  chopped cilantro

• Ground masala

• 3  teaspoons  coriander
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon cayenne
• 3⁄4 teaspoon salt

Directions

1. Heat the oil in a large Dutch oven. Add the onions and fry over medium-high heat until the edges turn light brown. Next add the ginger and continue frying for 1 minute, stirring constantly. Put in the ground masala and stir for another 1 to 2 minutes.
2. Add the salt, coconut milk, and 1 cup water and bring to a boil. Now put in the mussels, spooning some of the sauce over them. Cover and steam 7 minutes or until all the shells open. Remove from the heat. Discard any shells that aren't open.
3. Sprinkle with the lemon juice and cilantro and stir gently. Spoon the mussels into individual bowls along with some of the sauce. Serve immediately.