Our household loves the Goan Spicy Fried Mussels Recipe. I think in my humble opinion it does give the Louisiana Po’ Boy Sandwich a run for its money with all the great spices the mussels get marinated before they get shallow fried with a crunchy crust made of semolina/cream of wheat (rava).
I must confess that cleaning mussels is not my cup of tea. The awesome strong smell of the sea kills me ;-). What is amazing though is that once marinated in this vinegar based marinade all that smell disappear and make for a very enjoyable appetizer, salad topper or a great Mussels Po’ Boy sandwich.
Serving Size: 6-8
50 medium cleaned mussels
4 tbsp of recheado masala paste
2 cups of fine cream of wheat (rava)
Salt to taste
If your mussels are not cleaned from the shell then just steam them enough to open them up about 2-3 minutes.
Take of heat. Clean the mussels out of their shell and pull out the little black string.
Drain out all the liquid.
Apply the recheado masala paste, salt to taste and keep marinated for 30 minutes.
Coat the mussels with cream of wheat and shallow fry 3-4 minutes on each side till the cream of wheat is light golden brown and crunchy.
Drain on paper-towel.
Serve hot as an appetizer, sandwich or part of a meal. If you love squids/calamari then I have a very similar recipe for them here.