Stuffed Mussels (Kalumakai)

STUFFED MUSSELS

INGREDIENTS
Mussels – 10 in numbers

For stuffing:
Rice flour – 1 ½ cups
Coconut grated - ½ cup

Fennel seeds -1tsp
Small onions (shallots) – 10 in numbers

Salt to taste

For the paste:
chili powder - 1tbsp
Turmeric powder - ¼ tsp

Fennel Seeds- ½ tsp
Salt to taste
Oil for frying

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METHOD:

For the stuffing:

1.     Wash the mussel shells well. Open the shells with a knife drain all the water. 

2.     Clean the inside part to remove any dirt there. Take special attention so that no sand gets stuck inside. Open only after cleaning the outside shell very well

3.     Grind the ingredients for the dough, except the rice flour, to a smooth paste with no water.

4.     Mix the rice flour with hot water .mix it really well that dough become very soft. (for better taste use soaked and grinded parboiled rice instead of rice flour)

5.     Make small balls of the dough and stuff the mussels one by one.

6.     Press both shells together a little and tie each mussel with a cotton thread. Dough should bulge a little. (Plantain dry stem piece is the best to tie). Steam them till done.

7.     When fully cooked place to cool, then remove the shells.

For the paste:

1.     Make a paste of all the ingredients (kept aside for the paste) with little water.

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PROCEDURE:

1.     Dip or lightly coat the steamed stuffed mussels with the above paste and shallow-fry them in oil