Stuffed mussels

Ingredients

• 8-10 mussels, washed and scraped clean

For the Stuffing

• A bowl of parboiled rice soaked in hot water for 3-4 hours and drained
• 1 cup scraped coconut
• 1 tbsp chopped shallots
• 1 tsp fennel seeds powdered
• 1 tsp jeera powdered

To make the marinade

• 2 tbsp chilli powder
• ½ tsp turmeric powder
• ¼ tsp garam masala
• Salt as required

Preparation

Mix all the ingredients for making the stuffing. Grind to a smooth thick paste for a dough-like consistency and keep aside
With a knife, carefully open each mussel halfway taking care not to separate the sides. Drain the water inside
Stuff the mussels with the prepared rice paste neatly
Put them in a traditional steamer, and steam cook for about 45 minutes
After some time, take off the lid and check if they are cooked
Once done, take them out, pass over to a plate and keep aside for a while to cool off
Once the mussels have cooled, remove the shell carefully
The flesh inside the mussels would stick to the steamed rice dough. Take off the shell without cutting through the stuffing
Mix in a little water to the ingredients listed to make the marinade and make a paste
Roll each mussel in this masala in such a way that the paste covers it from all sides
Marinate the mussels in the ground masala for 15-30 minutes
Heat a pan
Pour enough oil to fry the mussels (vegetable oil or coconut oil)
When the oil is hot, drop the marinated mussels one after the other in it
Cook with the lid partially closed so that there isn't much spluttering
Take care to fry them in medium flame
Drain them and pass over to a paper towel
There is your Kallumakkaya nirachathu or stuffed mussels