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

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Ingredients Method

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

Method
 

  1. Clean and process the mussels – see video
  2. Chop the mussels into smaller pieces
  3. Heat some oil and saute the onion and add the chilli
  4. Add the mushrooms and allow it to sauce for a minute
  5. Add the the mussel meat and the reachad masala
  6. Saute well
  7. Add the salt and pepper and the chopped coriander
  8. Spoon to cleaned mussel shells
  9. Mix the semolina with salt, pepper and red chilli pepper and spoon over the mussels
  10. Heat oil and fry the mussels upside down
  11. Top with a mixture of finely dices onion, tomato, chilli and coriander