Goan-Style Steamed Mussels with Calamari

Goa is a state on the west coast of India known for its seafood dishes. Curry leaves resemble small, narrow bay leaves and are available in Indian and gourmet markets. "Blooming" the mustard seeds in oil intensifies their aroma and flavor. Serve this entrée with Indian flatbread, called naan.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

• 1 1/2  tablespoons  canola oil
• 1  tablespoon  mustard seeds
• 2 1/2  cups  thinly sliced onion (about 2 medium)
• 1  tablespoon  crumbled dried curry leaves (about 2 leaves)
• 2  tablespoons  fresh lemon juice
• 2  teaspoons  chopped peeled fresh ginger
• 1/2  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 3  garlic cloves, minced
• 1  serrano chile, seeded and thinly sliced
• 2  cups  cleaned skinless squid (about 1 pound), thinly sliced
• 32  mussels (about 1 1/4 pounds), scrubbed and debearded
• 3  tablespoons  chopped fresh cilantro

Preparation

Heat oil in a large Dutch oven over medium heat. Add mustard seeds; cook 2 minutes or until seeds begin to pop. Add onion and curry leaves; cook 8 minutes or until onion is lightly browned, stirring occasionally. Stir in juice, ginger, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic, and chile.

Sprinkle squid with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add squid and mussels to pan; cover and cook 3 minutes or until mussels open and squid begins to curl around edges. Discard any unopened shells. Remove from heat, and sprinkle evenly with cilantro.

Nutritional Information

Calories:

331 (30% from fat)

Fat:

10.9g (sat 1.5g,mono 4g,poly 3.2g)

Protein:

38.4g

Carbohydrate:

18.8g

Fiber:

1.8g

Cholesterol:

309mg

Iron:

7.6mg

Sodium:

806mg

Calcium:

111mg