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Mussel Hodi
Mussel Hodi is a traditional Sri Lankan recipe for a curry of mussels typically served as a starter. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Mussel Hodi.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesSri-lanka Recipes
This is another classic Sri Lankan curry of mussels in a coconut-based broth, the
hodi. Typically it would be served as a starter.
Ingredients:
1 tbsp coconut oil
1 tsp fenugreek seeds
1 cinnamon stick
1 brown onion, peeled and finely sliced
3 garlic cloves, peeled and minced
¾ tsp turmeric powder
400g tin coconut milk
2 fresh lemongrass stalks, outer husk removed, bashed
2 green chillies, slit lengthways
8-10 fresh curry leaves
Sea salt, to taste
500g live mussels, washed and de-bearded
juice of 1 lime
Method:
Heat the oil in a saucepan over a medium heat. Add the fenugreek and cinnamon, fry for 30 seconds, then add the onion and garlic and keep stirring until soft but not coloured – three or four minutes. Add the turmeric and cook, stirring, for 15 seconds, taking care it doesn’t catch and burn.
Add all remaining ingredients except the mussels and lime juice, bring up to a simmer and leave to cook for 10 minutes – do not let it boil or the coconut milk might split. Check the seasoning (keep it a touch under-seasoned, because the mussels are quite salty), then turn off the heat. You can do all this ahead of time, up to a couple of days in advance, and store the sauce in the fridge until you are ready to steam the mussels.
When you’re ready to cook the mussels, bring the sauce to a simmer in a deep, lidded saucepan (again, don’t let it boil). Add the mussels (discard any with damaged shells or any that do not shut when given a sharp tap), cover the pan at once, and leave to cook for three to four minutes, shaking the still covered pan every 30 seconds or so.
Discard any mussels that do not open, then serve at once in bowls with a squeeze of lime to finish.
