Mussel Fry

Names: Mussel Fry/ Kallumakkay varattiyathu / കല്ലുമ്മക്കായ് വറുത്തത്/ kakka erachi ulathu?

My mom used to make this Mussel fry regularly at home and we all used to love it so much. Then one fine day, my brother had an allergic reaction to it and there goes this lovely dish out of the window and my mom never made this, even when we, rest of the kids pleaded. Need any other reason to hate your brother?If you are from Kerala you would love fish in any forms. Mussels are very sensitive creatures and any impurity in the water, it will die. So it is said that the water is very good where mussels are growing abundant.

Here in U.S, I buy frozen mussels, since fresh mussels are so expensive. If buying fresh mussels, make sure you don’t buy any open ones. Open ones should be discarded.Immerse and boil the one bag of mussels (one bag has two packets or around 50 mussels) of mussels have two with the shell in water with 1/4 tsp turmeric powder, 2 tsp vinegar, and salt.

After they open or in boiling water for 7 to 10 minutes, take out and discard the shells and take out only the flesh from inside. It will come up to one cup.Heat 3 tsp of any frying oil, splutter mustard seeds, sauté 2 tsp ginger and garlic crushed, curry leaves, one red onion(until brown) and 3 green chillies diced , add mussels, and then on to it, add 3 tsp freshly ground pepper, one tsp meat masala, 1 tsp oil. Sauté for 5 or 6 minutes until dry.You can add thin slices of coconut if you want to. Sauté them after onion.