"Konkan" Steamed Mussels
(Steamed mussels with coconut milk)
Cooking time: 10 minutes
Prep time: 10 minutes
- Mussels 2 lb
- Chopped red onion 3oz
- Chopped tomatoes 1oz
- Chopped ginger 1tbs
- Green chilies slit 3 no
- Coconut milk 300 ml
- Lemon juice 3 tbs
- Chopped coriander 10 gms
- Dried Red chilli 3 pcs
- Cumin seeds 1 tbs
- Mustard seeds 1 tsp
- Curry leaves 10 pcs
- Oil 2 tbs
- Salt 1 tbs
- Turmeric powder 1tsp
Method of preparation
Clean the mussels by scraping, discard the opened ones.
Heat oil in a deep pan; add dried red chilies, mustard seeds, cumin seeds & curry leaves, let them crackle.
Add chopped ginger, green chilli & chopped onion.
Sauté for a while add salt & turmeric powder.
Add the mussels to this and mix well, add chopped tomatoes, lemon juice ad cook for a while.
Add the coconut milk, mix well, and cook by closing the lid for about 5- 6 minutes.
When the mussels are cooked they should open up.
Check seasoning garnish with chopped cilantro.
For more information, visit www.amber-india.com
About Chef Vitall Shetty:
Executive Chef, Vittal Shetty did his Bachelors in Hotel Management from AMC college, Bangalore University, during his catering college days Vittal developed a passion for professional cooking & did extensive training in various hotel kitchens, he recalls those days and says that it laid a solid foundation for the career he has today, he says that the competition to get training in five star hotels were so tough that he did almost a year of kitchen training working without being paid for long hours of the day.
After his graduation he was selected for two years senior kitchen training program from Oberoi Hotels. O.C.L.D (Oberoi Center for Learning & Development), O.C.L.D is valued as one of the best chef training schools in Asia with alumni of well-known chefs. During his training with O.C.L.D Vittal trained in Oberoi Hotels in Mumbai & Jaipur.
He started his culinary career in The Oberoi New Delhi, during his tenure there he headed the French restaurant "la Rochelle" & Banquet section as sous chef, here his guest list included prime ministers of India & Sri Lanka, Chancellor of Germany, high profile media, political & corporate guests.
In 2002 he moved to Tiffin room Indian restaurant in Raffles hotel Singapore, during his stay for a year Vittal got hands on training on the hundred year old restaurants recipes & south Asian cuisines.
In 2003 he moved to San Jose when Vijay Bist opened his second upscale amber in Santana row. Vittal's menu has been recognized as one of the best Indian restaurant menu in bay area, with innovative dishes first time featured in an Indian restaurant. He presents the menu with "think out side the box "approach, by marrying traditional & authentic cooking techniques with modern day trends & experimenting with new versions of contemporary styles.
He believes in presenting Indian cuisine by adhering to the authentic & traditional recipes but to use ingredients, which are local& seasonal and those that are not commonly used in Indian cuisine and give them a contemporary finesse.