Wash mussels well. Remove beards, any that are open when tapped, any broken ones and any that float. Blend garlic and ginger. Add 120ml of water and blend until smooth. Heat oil in a large pan. When hot add onion and fry until translucent. Now add the paste from the blender with chillies, tumeric, and cumin and fry for 1 minute. Add coconut, salt and remainder of water. Bring to boil. Add the mussels, mix well. Bring to boil. Cover and lower heat. Let mussels steam for 6 to 10 minutes or until they open. Discard any that dont open. Serve immediately.
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|Serving Size: 1 Serving (587g)|
|Recipe Makes: 4|
|Calories from Fat: 279 (51%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 16.3g||81 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 40.3mg||12 %|
|Sodium 441.3mg||15 %|
|Potassium 1200mg||32 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 36.7g|
|Protein 23.3g||33 %|
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Calories per serving: 542
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