August 10, 2006
Kadukka Varuthathu/Mussel Fry
Mussels, known commonly as Kadukka or Kallumakai(literally "the berry on the rock")is a shell fish harvested from the rocks near the coast or now cultivated in freshwater fields. For the uniniated, if you like clam, you will like mussels.Fresh mussel meat has about the same amount of protein as beef steak, must less fat, 25% less calories and many more mineral nutrients.
I have tried the ones available in the local supermarkets, Chinese grocery stores and found that the frozen mussels in half shells from New Zealand have the freshest taste. Ironical, but true.If you buy from the supermarket, they are perishable and will keep for only 24 hours in the refrigerator before starting to open. If you wish to eat them later, it's best to freeze them whole or shell them and freeze the meat in its own liquid in an airtight container.
More about them later. For now, you just have to remove the meat from the half shell and cut off the top corner part which looks blackish. If you buy whole mussels, try this link for cleaning instructions.
Mussels(Kadukka)- 1/2 lb
Red chili powder- 2 tsp
Turmeric- 3/4 tsp
Salt- to taste
1. Wash the mussels well and allow them to drain.
2. Mix all the spices together and marinate the mussels in this for 15 mins at least. If more than that, marinate in the fridge.
3. Heat 1/2 cup oil in a deep wok/pan and when it gets a little hot, add the mussels. Fry on medium heat for 5-7 mins on either side. Fry for a longer time if you want it crispier. How crispy it should get varies with individual taste.