Mussel, cockle, and clam masala


by: Xeno

You have to try this mussel, cockle, and clam masala.


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serves: 4

2 tablespoons canola oil

4 lb (1.75 kg) mixed mussels, cockles, and small hard-shell clams, cleaned

2 tablespoons roughly chopped cilantro


1 tablespoon coriander seeds

1 teaspoon whole cloves

2 tablespoons cumin seeds

2 onions (quartered)

8 large garlic cloves

3 inch (7.5 cm) piece of fresh ginger (chopped)

piece Walnut-sized of seedless tamarind pulp

1 teaspoon turmeric powder

3 medium-hot red chile peppers (chopped)

2 tablespoons red wine vinegar

1 1/4 inch (3 cm) cube of creamed coconut

Nutrition Facts
Mussel, cockle, and clam masala

Servings Per Recipe: 4

Amount per Serving

Calories: 2208

  • Total Fat: 142.8 g
  •     Saturated Fat: 43.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 345 mg
  • Sodium: 3380.3 mg
  • Total Carbs: 173.4 g
  •     Dietary Fiber: 4 g
  •     Sugars: 3.7 g
  • Protein: 56.9 g

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1.  For the masala paste, heat a heavy-based frying pan over a medium-high heat. Add the coriander seeds, cloves, and cumin seeds, and cook until they darken slightly and start to smell aromatic. Tip into a spice grinder and grind to a powder. Put this powder and all the other paste ingredients into a food processor and blend until smooth.

2.  Heat the oil in a large pan, add the spice paste, and fry for a few minutes until it starts to separate from the oil.

3.  Add the mussels, cockles, and clams. Cover and cook over a high heat for 3 to 4 minutes, shaking the pan now and then, until all the shells have opened.

4.  Add a little water if there is not quite enough sauce and season with a little salt, if necessary, then add the chopped cilantro. Spoon into warmed bowls and serve.

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