Mussels in Goa are referred to as ‘Xinaneao’. Mussels are a delicacy in Goa. You can cook them in different ways. This guide shows you how to clean fresh mussels. Mussel dishes are served in almost all Goan restaurants and shacks.
Goan rava mussels can be made for a day or evening meal as a side dish. This can also be made for parties as doesn’t require a lot of prep. It is simple to make with everyday ingredients.
How to clean the mussels:
Wash mussels well. Discard any mussels that you see that are opened or cracked or chipped off. Retain only those mussels that are tightly closed.
Boil little water. Add the mussels to boiling water.
Within a few seconds, you will see the mussel shells opening. One by one remove and starts removing mussels that are opening.
Drain all water and keep opened mussels in their shells aside in a bowl.
Open up the shells. Most mussels have a 'beard' also known as 'byssal'(Byssal, or byssus threads are solid and silky fibers made from proteins used by mussels and other bivalves to attach to rocks). Remove these beards from the mussel.
Keep mussel meat in one half of the shell(if you are cooking mussels along with half shells) OR using the other half of the shell, scoop out the mussel meat from the shell.
Collect all mussel meat in a bowl.
Ingredients
12 mussel unshelled and cleaned
1/2 tsp turmeric powder
2 tbsp red chilli powder
1 tbsp rice flour
1 tbsp lemon juice
Salt to taste
Pinch of hing /asafoetida powder
Oil for deep frying
For the coating:
1tbsp rice flour
2 tbsp fine rava / semolina
Procedure
In a bowl mix rice flour, salt, red chili powder, turmeric powder,hing, and lemon juice.
Adding little water make a thick paste.
Marinate the mussel meat with the paste as per your taste.
Mix rava and rice flour in a bowl and spread it on a plate.
Coat each mussel with the rice flour and rava mixture.
Heat oil and deep fry the mussel on a medium flame till it turns crisp.
Serve hot with rice and dal.
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