Nicky Adair from The Curry Bowl cooks up Kerala style mussels on Dollar Cove.

Ingredients
1kg Mussels
2 finely sliced small shallots
2 cloves Garlic
1 inch fresh root ginger
1 green chilli
a few curry leaves
1 large tomato
small bunch coriander
2 tbsp vegetable oil
1tsp black mustard seeds
half tsp turmeric
1 tsp Cumin powder
1tsp Coriander powder
1 400ml tin Coconut milk

Method
1)* Rinse mussels thoroughly in cold water, ensuring that you scrape
away any beards or barnacles. Make sure that all of the mussels are
closed. *If you have any that are open - tap sharply on a hard
surface....if they remain open then discard them.
2) Heat oil in a hot wok and add the mustard seeds....they should start
to "pop". Add the curry leaves which will sizzle, and then add your
shallots.
3) Fry the shallots for a minute or so but don't let then brown too much.
4) Mince or very finely chop your garlic, ginger and green chilli and
add to the onion.
5) Fry for a further minute then add the turmeric, cumin and coriander
powder and cook for a few seconds until it becomes fragrant.
6) Add the tamarind pulp, cook for another few seconds and add the
Coconut milk, and bring to the boil.
7) Add the mussels and quickly bring to the boil again. Cover and cook
for 2 to 3 minutes....or until the mussels are open.
8) Add the chopped tomato and roughly chopped coriander.

Enjoy with the bread of your choice to mop up all of the juices.....use
your fingers and get stuck in!

Many thanks to Joe Dworniak for the score on Nicky's film - listen to his music here -
http://www.myspace.com/joedworniak