This is a re-written version of a recipe I found at Recipes From a Pantry. I prefer to link back to the original recipe rather than rewrite them here, but the original recipe no longer appears on the blog.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: African
Servings: 4
Calories: 450kcal
Ingredients
2tbspvegetable oil
1large onionchopped
1red bell pepperfinely chopped
2tspgingerminced
2garlic clovesminced
1 ½tspground coriander
1 ½tspground cumin
¾tspground cardamom
¼tspground turmeric
¼tspred chili flakes
14 ½ouncescanned petite diced tomatoesundrained
14 ½ounceschicken stockhot
13 ½ouncescoconut milk
1 ¼poundmusselscleaned
tamarind or lime juiceto taste
To serve:
freshly chopped coriander (cilantro)
rice
Instructions
Heat the vegetable oil in a large saucepan. Add the onion and bell pepper, and saute for 8 minutes or until soft.
Add the ginger, garlic, and spices, and fry for an addtional 30 seconds.
Add the diced tomatoes and chicken stock. Bring to a boil then reduce heat and simmer for 15 minutes, stirring occasionally.
Add the coconut milk and bring to a boil. Reduce the heat to a simmer, add the mussels, and simmer for approximately 6 minutes or until the mussels open. Discard any that do not open.
Remove from heat and add the tamarind or lime juice to taste. Serve over rice and garnish with chopped coriander (cilantro).