As I had mentioned in my Kallummakkaya mulagu aracha recipe, mussel is not one of most common seafood item you would find in Kerala homes. It is one of those special things that you make very few times in life 😛 So you would want it to taste good when you make it so rarely. When I bought Mussel, I split half portion of it for making Kallummakkaya mulagu arachadu and half the portion I used for making this Mussel fry. I felt when you finally make up your mind for putting that much effort in its cleaning and preparation process, you might as well want to try couple of different dishes out of it 🙂
Mussel fry has been one of my favourites and I have always preferred it over mussel masala. Ya right, the less healthier it is, the more tastier it gets 😉 But to make you feel better, this dish is not deep fried and so it is not junk as such 🙂 It goes very well with rice, moru kachiyadu and bhindi fry/carrot thoran.
Mussel/Kallumakkaya – 10 nos
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Salt – to taste(apprx. 1/2 tsp)
Oil – 2 tbsp
Curry leaves(optional) – 1 strand
Chopped onion(optional) – 1 tbsp
Shallots – 6-7 nos
Garlic – 2 pods
Cumin seeds – 1/4 tsp
Mustard seeds – 1/4 tsp
Black peppercorns – 1/2 tsp
Vinegar – 2 tsp
1. Clean and wash the mussels. (To clean the mussels, you have to remove the sand and the fibre type beard from the mussel. Then wash them well.)
2. In a blender, put all the ingredients mentioned under ‘To grind’ section and make into a fine paste.
3. Take the mussel and marinate it with the ground paste, red chilli powder, turmeric powder and salt. Mix it well so the spices are applied evenly on the mussels.
4. Marinate for 1-2 hours.
5. Heat oil in pan and shallow fry the Mussels in medium flame. Once the mussels are 75% cooked, you can add the curry leaves and chopped onions if you like(I didn’t put it in mine, but I always add these for prawns/shrimp fry. It adds a very different and good flavor to you mussel fry). The mussels are done once they look little firm. They are little chewy in nature.