Spicy Steamed Mussels (Tisrya Dum Masala)

Scrub mussels well and beard them.

Heat the ghee in a large, deep saucepan and fry onions, garlic and ginger on medium heat until the onions are soft and golden. Add chilies, turmeric, coriander and chili powder and stir for 3 minutes.

Add salt and water, bring to the boil and simmer, covered, for 5 minutes. Add the mussels, cover and steam for 10-15 minutes or until the shells have opened.

Remove from heat, sprinkle in the coriander, taste and add more salt if necessary. Add lemon juice to taste.

Spoon the gravy over and into the mussel shells and serve immediately with white rice.

NOTE: Do not use any mussels that are not tightly closed when raw, and discard any that do not open during cooking.