Butter Mussles with Crispy Chic Pea Frizzle Straws

 

 

 

 

 

Butter Mussles with Crispy Chic Pea Frizzle Straws.
The popular Indian butter chicken sauce with a few modifications can be a used in other dishes like this very tasty bowl of Barclay Sound Mussels. One pound of these plump cold water mussels steamed poached in a lemon grass, coriander, sweet onion, back bacon, wine and butter broth. Melt the butter, add the flavourings, mix and stir till bubbly hot. Now add the wine. Bring to a simmer and then add the mussels. Cover and poach till all the shells are fully opened.  For another approach I have also removed the meat after poaching and dusted with tapioca starch and fried in the butter sauce.
These plump little jewels of the sea make for a nice nosh to share with friends alfresco along with some good bread for dipping and a crisp cool glass of wine sangria.

Ingredients Needed

1 tablespoon oil
1 tablespoon butter
1 medium onion diced
1 teaspoon fresh ginger finely minced or grated (or use paste)
2-3 cloves garlic finely minced or crushed
1 ½ pounds washed mussels.
1 can 6 oz. tomato paste or 1 cup of tomato sauce
1 tablespoon garam masala
1 teaspoon chili powder or paprika, adjust to taste
1 teaspoon Fenugreek I use powder, but seeds or mustard seeds can be used too, optional*
1 teaspoon cumin.
1 tbs. ground cashews
1 tsp salt
1/4 tsp black pepper
1 cup heavy cream sub for half & half or yogurt for low fat
Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
Add the mussels, tomato, and spices. Cook for 5-6 minutes or until everything is cooked through.
Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve with some crispy fried chickpea frizzle straws.