How to make Stuffed Goan Mussels - SKK -

Mussel flesh cooked with recheado paste and stuffed in the shells

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mussels, Oil (ऑइल)

Cuisine : Goan

Course : Main Course Seafood

You can also find more Main Course Seafood recipes like Italian Fish Steaks Prawn Baingan Masala Garlic Baked Fish Balsamic Grilled Prawns

Stuffed Goan Mussels - SKK

Stuffed Goan Mussels - SKK Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Stuffed Goan Mussels - SKK Recipe

  • Mussels blanched 12-16

  • Oil 2 tablespoons

  • Mustard seeds 1 1/2 teaspoons

  • Cumin seeds 1 teaspoon

  • Medium onions finely chopped 2

  • Goan recheado paste 2 tablespoons

  • Salt to taste

  • Fresh coriander sprigs for garnish


Step 1

Remove the flesh from the mussels, keeping the shells intact and put the flesh into a bowl. Reserve the shells.

Step 2

Heat oil in a non-stick pan, add mustard seeds and cumin seeds and sauté till the cumin seeds change colour. Add onions, mix and sauté for 2-3 minutes.

Step 3

Add recheado paste, mix well and sauté for a minute. Add mussel flesh and salt, mix well and cook for 3-4 minutes.

Step 4

Arrange the shells on the serving platter. Place mussel mixture inside each shell, garnish with coriander sprigs and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.