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

2 from 8 votes

Ingredients
  

  • 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
  • Coating
  • 1/2 cup Semolina or Rava
  • 1 tsp Salt &
  • 1/2 tsp Pepper
  • 1/2 tsp red Chilli powder

Instructions
 

  • 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