These PEI mussels shells are stuffed with a mussel chilli fry topped with some semolina and then fried till crispy!
In Goa, where I am from, mussels are called Xinaneao and this simple recipe is pretty much a staple in any household. Here in Canada a good source for Mussels are from PEI. This is rope grown for consumption and is harvested every 18 – 24 months. This ensures a cleaner product and there is less grit to worry about.
This video addresses the safety around eating mussels and how to make sure you’re getting a mussel that is live. Of course if someone has prepared the mussels for you, you don’t have that control. This is why I prefer to cook my own mussels and I take great care to make sure they are properly sorted.
For this recipe, I’ve made a Mussel Chilli fry and stuffed it back into the shells and covered with semolina and shallow fried.
Rechad Masala Fried Mussels
- 1.31 kg 3lbs Mussels -Shell on about over a lb flesh only
- 3/4 cup finely diced Onion
- 2 tbsps of sliced green Chillies
- 3/4 cup finely diced Mushrooms
- 1 tsp Salt or to taste
- 1/2 tsp ground black Pepper
- 2 tbsps Rechad Masala
- 1/2 cup finely chopped Coriander
- 1 Egg
- 1/2 cup Semolina or Rava
- 1 tsp Salt &
- 1/2 tsp Pepper
- 1/2 tsp red Chilli powder
- Clean and process the mussels – see video
- Chop the mussels into smaller pieces
- Heat some oil and saute the onion and add the chilli
- Add the mushrooms and allow it to sauce for a minute
- Add the the mussel meat and the reachad masala
- Saute well
- Add the salt and pepper and the chopped coriander
- Spoon to cleaned mussel shells
- Mix the semolina with salt, pepper and red chilli pepper and spoon over the mussels
- Heat oil and fry the mussels upside down
- Top with a mixture of finely dices onion, tomato, chilli and coriander