Stuffed Mussels

Name: Stuffed Mussels
Total time: 1200 s
Yield: 1-serving
Cuisine: Indian
Ingredients: 10 mussels (in the shell); Vegetable Oil for frying; 1/2 Cup rice Par boiled; 1/2 Cup Coconut Grated; 5 Shallots; 1 Teaspoon Fennel seeds; to taste Salt; 1 Tablespoon Chilli Powder; 1 Teaspoon Turmeric Powder; 1 Teaspoon Fennel Seed Powder; 1 Teaspoon Ginger Garlic Paste; Curry Leaves; 3 Shallots; to taste Salt

Shyla Abdusamad @cook_7799011

Kochi, India

This is called Ari Kadukka and is a much crazed after delicacy originating from North Kerala.

Shyla Abdusamad @cook_7799011

Kochi, India

This is called Ari Kadukka and is a much crazed after delicacy originating from North Kerala.

Saved

Ingredients

20 mins

1-serving

10mussels (in the shell)
Vegetable Oil for frying
1/2 Cuprice Par boiled
1/2 CupCoconut Grated
5Shallots
1 TeaspoonFennel seeds
to tasteSalt
1 TablespoonChilli Powder
1 TeaspoonTurmeric Powder
1 TeaspoonFennel Seed Powder
1 TeaspoonGinger Garlic Paste
Curry Leaves
3Shallots
to tasteSalt

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Steps

20 mins

1

Soak the par boiled rice in boiling water for 20-25 minutes.
2

Clean the mussels with the shell on. Scrub the shell well and pop the mussels in the freezer for 10 minutes. You will notice a slight opening between the shell. You can now force open it with the flesh in tact.
3

Clean the insides and drain.
4

In a grinder, add the filling ingredients and grind coarsely.
5

Stuff this mixture inside the mussels keeping its natural shape. Steam for 15 to 20 minutes.
6

While it steams, you can grind the coating mixture.
7

Once cooked and cooled, remove the shell carefully. You can now see the mussels pretty and coated on top of the rice filling.
8

Coat the mussels in the spice mix. And deep fry till golden brown.
9

Serve hot. You can use curry leaves for garnish.
10

A cup of tea goes very well with this.
11

Enjoy!