Arikkadukka – Spicy Stuffed Mussels

For the filling:

• ½ cup Parboiled rice
• 8 – 10 Green Lip mussels
• 1 – 2 green chilies
• 6 small shallots
• 1 Tablespoon ginger (optional)
• ½ cup freshly grated coconut
• 1 Tablespoon fennel seeds
• ¼ teaspoon salt

For the masala (spice mixture coating):

• 1 Tablespoon red chilli powder
• ¼ teaspoon turmeric
• 1 teaspoon salt
• 2 Tablespoons water (enough to create a paste)
• Coconut oil for frying

1. Wash the rice in 3 changes of water, cover with boiling water, cover and let stand for 40 minutes. This should yield 1 cup of cooked rice.
2. Clean and scrub the mussels. Pry them open and collect their juice (nectar) in a bowl and reserve it for later use. Wash away any dirt in each mussel, once opened, under running water.
3. Grind the chillies, shallots, ginger, coconut, fennel seeds, salt and the rice to a paste using some of the mussel nectar as needed to get the consistency right.
4. Stuff each mussel with some of the filling.
5. Steam the mussels for 20 minutes.
6. Remove, very carefully, the stuffing and meat of the mussel from the sides of each shell. Set the mussels aside. Reserve the shells.
7. Heat some coconut oil in a wok.
8. Mix the marinade chilli powder, turmeric, salt and water in a small bowl and coat each mussel with the paste.
9. Shallow fry the mussels in the coconut oil until crispy and golden on all sides – about 10 minutes.
10. Remove from the oil and drain on a paper towel for a few minutes before placing each mussel back in a shell to serve.
11. Enjoy as an appetizer or special tea time snack.

Variation:
If you have left over stuffing, you can put some coconut oil on your hands and make equal size round dough balls.
Use the palm of your hand to flatten the balls into patties between 2 banana leaves (or wax paper) and shallow fry in coconut oil for a tasty snack.

Thank you for trying this facesplacesandplates.com recipe.