Shetland Mussels in South Indian Tomato Rasam

Serves 2 Ingredients

1 tbsp vegetable oil 1 1/ tsp mustard seeds 2 1/ tsp cumin seeds 2

1 thumb ginger (finely chopped)

1 bulb of garlic (finely chopped)

80g onion (medium diced) 1/ tsp garam masala 2 1/ tsp coriander powder

2 1/ tsp turmeric powder

4

1 medium spiced chilli (sliced)

20 curry leaves

600g tomatoes (chopped), you can use good quality tinned tomatoes, if needed

1 tsp salt

20g red lentils

200ml water 3/ tsp sugar 4

1kg mussels (rinsed and debearded) 20 coriander sprigs (finely chopped)

Method

In a pot on medium high heat add the vegetable oil, mustard seeds and cumin seeds, and cook for a few minutes mixing occasionally until the mustard seeds start spluttering. Add the ginger, garlic and onion. Keep mixing and cooking until the onions turn translucent. This should take about 5-7 minutes. Add the garam masala, coriander powder, turmeric, chilli, and the curry leaves. Cook for another 2 minutes.

Add the tomatoes, salt, red lentils, water and sugar. Turn the heat to medium and let it come to a simmer. Put a lid on and cook for 15 minutes until the lentils are cooked.

Add the mussels and cook for another 5 minutes or until the mussels open up. Make sure to mix it a few times so that all the mussels are covered in sauce.

Finally add the coriander for a touch of fresh green, and serve straight away. This recipe always sells out and is a real hit with friends and family. The sauce can be made in advance and you can cook the mussels to order to save time. They are best enjoyed with sourdough bread to mop up all of the delicious juices!