#Post12 #Recipe11 Mussel fry

I was so happy to see fresh Mussels in the Brookshire’s and at the 99 Ranch market, Dallas. I love it simply fried and crispy.


Note: My 1 cup is 240 grams/ml, 1 tablespoon -15 grams/ml, 1 teaspoon-5 grams/ ml and 1 kg  is 2.2 pounds.

Mussels- 1 pound (Please make sure that you clean the mussels properly. Remove the grass like thing sticking into the mussel meat and the body waste)

Kashmiri Red chilli powder ( the less spicy version of the normal red chilli powder but gives a bright red color) -2 heaped tablespoons

You may use normal red chilli powder if you don’t have Kashmiri red chilli powder, but reduce the quantity to 1.5 tablespoons as it will be spicier. Adjust the chilli powder according to your taste.

Turmeric Powder – 1 teaspoon

Salt- As required

Distilled white vinegar – 1/2 teaspoon

Cooking oil (I use coconut oil)- 2 tablespoons

Curry leaves- few ( If available, else you may avoid it)


1.Clean the Mussels properly.

2.Marinate the Mussels with all the ingredients .


3. Heat 2 tablespoons oil in a frying pan and shallow fry the mussels until cooked and slightly crisp.


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