Ingredients

• about 1.5kg fresh mussels in the shell
• 2 tsp each cumin and coriander seeds
• 1 tsp fenugreek seeds
• 1-2 tblsp oil
• 1 large red onion, peeled and sliced
• 1-2 tblsp Tikka Masala paste
• 1 green chilli, deseeded and chopped
• 1 tsp minced garlic
• 2 cups basmati rice
• 2 tblsp freshly chopped coriander or parsley

Method

1. Discard any mussels that are open. Scrub the mussels and remove their beards. Put in a large saucepan with 1 cup boiling water. Cook over a high heat for about 5 minutes or until the shells have opened. Drain, reserving the cooking liquid. Discard any mussels that have not opened. Reserve a few mussels in their shells for garnish. Carefully remove the remaining cooked mussels from their shells, leaving 4 whole for garnish.
2. Crush the cumin, coriander and fenugreek seeds. Heat the oil in a large saucepan, and gently cook the onion for 2-3 minutes. Stir in the crushed spices, curry paste, chilli, garlic and cook for about 1 minute.
3. Measure the reserved cooking liquid and make it up to 3 cups with water. Pour into the saucepan and stir in the rice. Bring to the boil, cover and simmer gently for about 10 minutes without lifting the lid. Remove from the heat.
4. Stir in the mussels and garnish with chopped coriander or parsley and the reserved cooked mussels in their shells.