¼ canola/olive oil

2 ea fresh fennel bulbs, diced

1 medium white onion, diced

2 Tbsp minced ginger

2 Tbsp minced garlic

1 tsp minced serrano chilies

1 can whole peeled tomatoes, pureed OR 1 can cherry tomatoes

1 Tbsp roasted coriander seeds*, crushed

1 Tbsp roasted fennel seeds*, crushed

¼ cup tamarind paste*

Pinch of sugar*


2 lbs mussels, scrubbed and debearded

1 can coconut milk*


Heat oil until it is shimmering.

Add in diced fennel and onions with a pinch of salt. Sauté over medium heat until soft. Stir in ginger, garlic and chilies. Continue to cook over medium heat, stirring frequently, until raw smell disappears. Add in tomatoes with another pinch of salt and cook until oil is released. Finish with tamarind and spices.

Adjust seasoning with salt and sugar.

Note: this part of the recipe can be made up to 3 days in advance and refrigerated.

To serve:

Heat sauce, add coconut milk and mussels. Steam until opened. (approx. 6-8 minutes). Discard any mussels that don't open.

Garnish with cilantro and serve with grilled bread.

Recipe courtesy of Chef Shachi Mehra of Adya

  • available at Surfas Culinary District Costa Mesa, CA