Cleaning the mussels constitutes the first step. If you buy it with the shell wash it well and add it to 2 cups of boiling water. The tight lipped shells will open up after 10-15 minutes. Switch off the flame after this.

When the water has cooled down, remove the mussels from the shells. You will see a black intestine in the center of mussel meat. Take this out by pressing the bulged center of the mussel. If you buy cleaned mussels you can omit all these steps.

Marinate the mussels in 1 tsp red chilly powder, 1/2 tsp turmeric powder and salt as required. Fry for 5-10 minutes and switch off the flame. Overcooking makes the mussels rubbery so do not overcook the mussels.

Heat the remaining oil in the same kadai and add crushed ginger and garlic.

Add and saute the chopped shallots, green chilly and curry leaves till the shallots brown.

Then add tomato and saute for another 5 minutes.

Add the mussels now and stir fry for 10 minutes. Add the spice powders and saute for sometime till the spice powders are well roasted with the other ingredients. Cover the pan with a lid and turn the flame low to let the mussels cook for 4-5 minutes more.

Serve immediately with rice, chappati, pathiri etc.