Does anyone have any good Indian recipes for clams or mussels?



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I love to eat clams and mussels, but I also love Indian food. So what better than to combine the two, but I havent been able to find very many Indian recipes using clams/mussels. THANKS in advance!

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    Charlotte 2017-06-08

    This Site Might Help You. RE: what is the difference between Oyster, Clam and Mussel? Because you can find them in many cuisines and they almost look the same!

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    Grayson 2017-06-19

    heyya dear... These mussels I originally had in Cape Cod Massachusetts about 20 years ago. This is my version of them, and it is even better than the original. Pair with a large loaf of crusty bread to soak up the generous sauce." Original recipe yield: 4 servings PREP TIME 10 Min COOK TIME 5 Min READY IN 15 Min INGREDIENTS 3 cups dry sherry 3 cloves garlic, crushed 1 cube chicken bouillon 6 tablespoons butter 1 tablespoon Italian seasoning 3 slices fresh lemon 3 quarts fresh mussels, scrubbed and debearded DIRECTIONS Place the dry sherry, garlic, bouillon, butter, Italian seasoning, and lemon into a large pot. Bring to a simmer over medium heat. Add the mussels, cover, and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels. Note If fresh herbs are available, use 1/4 cup of oregano, thyme, or rosemary (or mix of the three)in place of the Italian seasoning best of luck....Curried Mussels Recipe 4 Servings Look for debearded mussels in the market to save considerable time and effort; they usually come in mesh bags. Like clams, mussels should be put into a colander and held under cold running water; they can die if allowed to sit in fresh water for a prolonged period of time. Discard any mussels with broken shells and those that do not open while cooking. RECIPE INGREDIENTS 2 pounds debearded mussels (32 to 36 mussels) 6 ounces red potato (about 1 potato) 1 ounce celery (about 1 small stalk) 1/2 cup canned diced tomatoes 1/4 cup plus 2 tablespoons chopped white onion (precut) 1 cup dry white wine or water (or a mixture) 1/2 tablespoon chopped fresh basil leaves 1 teaspoon curry powder RECIPE METHOD Put the mussels in a colander and shake under cold running water for about 1 minute. Discard any mussels that do not close when tapped. Peel and dice the potato (about 3/4 cup) and trim and dice the celery (about 2 tablespoons). Preheat a Dutch oven over high heat. Add the potato, celery, tomatoes, onion, and wine and/or water to the hot pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 3 minutes, until the onion is translucent. Stir in the basil, curry powder, and mussels. Re-cover and cook, shaking the pan periodically, for 5 to 7 minutes more, until the mussels have opened. Serve 8 to 9 mussels per person. enjoy!!

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    Isaac 2017-06-11 - italian seafood style - i believe it's from spain - mussel recipes with great presentation hope this is ok..ster frie musscels! its good