Cape Malay curried black mussels

Cape Malay curried black mussels is a delicious and flavourful dish that originated in the Cape Malay community of South Africa. This dish is a fusion of traditional South African flavours and spices with the use of black mussels, which are known for their rich and sweet taste.

The mussels are cooked in a fragrant curry sauce made from a blend of aromatic spices, including coriander and curry leaves, to create a unique dish. This dish is typically served over a bed of steaming rice, and is enjoyed by people from all walks of life, making it a staple in South African cuisine.

Recipe by the Turbine Boutique Hotel and Spa (Island Café and Gastro Pub).

Ingredients

• 250g cleaned Saldanha Bay black mussels
• 10g coconut oil
• 300g onions sliced
• 800g Roma tomatoes de-skinned (chopped juice reserved)
• 7g garlic shaved
• 10g fresh ginger grated
• 1g fresh curry leaves
• 16g bo-kaap spice blend
• 15g fresh coriander chopped

Method

1. Heat oil and fry onions, garlic, ginger & spice until translucent on a med heat.
2. Add the mussels, cook for two minutes until mussels are open and firm, remove and cool.
3. Reduce heat, add tomatoes and juice, curry leaves simmer until desired consistency is reached.
4. Return the steamed mussels and coriander and reheat for two minutes and serve.