METHOD
 
 
  • Soak rice overnight.
  • Scrub and wash the mussels clean.
  • Cut open each one half way down, remove the hairy substance and dirt.
  • Wash again removing any dirt inside.
  • Keep it upside down to drain.
  • Grind rice, aniseed, coconut and salt.
  • Stuff the mussels with the rice mixture and close. Tie it with a string.
  • Steam it for 10- 15  minutes. Remove from fire and cool.
  • Remove stuffing along with the mussel.
  • Mix the chilly, turmeric and salt in little water to make it a paste.
  • Dip each mussel in marinade and shallow fry till crisp.
  • Transfer it into a plate with kitchen paper. Serve hot.