Tantalising Spicy Mussels Recipe Trinidadian Food From Trini Bob

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories, while heavy cream adds richness.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth provides flavor without alcohol.

Prepare the mussels by removing the beards and cleaning them.

Gather the ingredients: bay leaves, chili powder (about 1 teaspoon), coriander (1 tablespoon), turmeric, ginger, garlic, onions, fresh coriander, and red bird's eye pepper.

Heat the dutch pot (dutchy) on medium heat.

Add 2 to 3 tablespoons of ghee to the heated dutch pot.

Add the chopped onions to the ghee and cook for about 5 minutes until softened.

Add ginger and garlic to the onions and stir, cooking for an additional 3 to 4 minutes.

Add the spices (chili powder, coriander, turmeric) to the mixture and cook for about 4 to 5 minutes to coat the ingredients.

Add about 1 pint of water to the mixture and let it cook down for about 10 minutes.

After 10 minutes, remove the bay leaves from the pot.

Add the cleaned mussels to the pot and stir them into the liquid.

Add the red bird's eye peppers (with seeds as preferred) to the mussels and stir.

Cover the pot and cook for about 7 to 8 minutes until the mussels open.

Check the mussels, discarding any that are broken or do not open when cooked.

Add salt and black pepper to taste, stirring to combine.

Add fresh coriander and a squeeze of lemon juice to the pot, stirring again.

Taste the dish to adjust seasoning if necessary.

Move the pot to the back of the hob and prepare to cook the roti.

Heat a tower (flat pan) and add a bit of ghee to coat the surface.

Cook the previously frozen roti on the heated tower for about 3 to 4 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens