Goan Mussels Rava Fry | Xinaneao Rava (Semolina) Fry
Goan mussels rava fry is a popular delicacy found in most beach shacks and restaurants all over Goa, India! Mussels are called xinaneao in Konkani. This is a super simple appetizer that requires minimal ingredients and yet delivers irresistibly delicious end results.
Servings 3 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- About 15 cleaned mussels, I've used New Zealand’s green shell mussels
- 2 tbsp recheado masala
- 1 egg
- Pinch of salt
- Rava/semolina, as required for coating
Instructions
- If you have to clean the mussels- Wash and clean the mussels well. Discard any that have cracked shells. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels, as they open, to a bowl. Discard any that haven't opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
- Add the recheado masala and a tiny pinch of salt, and mix well to coat the mussels with the masala. Marinate it for about half an hour.
- Just before frying, add a beaten egg, mix well.
- Heat oil in a heavy-bottomed skillet over medium heat. Coat the marinated mussels with rava, and shallow fry on medium heat, about 2-3 minutes per side. Serve hot with a salad of your choice.
- Serving suggestion-
- Add little mayonnaise, salt, pepper and a pinch of sugar to about a cup of shredded cabbage and carrots. Mix well. Spoon some of the salad mixture onto one half of a clean mussel shell, place the fried mussel over the salad. Serve immediately.
Notes
- Serving suggestion- Add little mayonnaise, salt, pepper and a pinch of sugar to about a cup of shredded cabbage and carrots. Mix well. Spoon some of the salad mixture onto one half of a clean mussel shell, place the fried mussel over the salad. Serve immediately.