Khubya Sukhe (Mussel shellssukha)
Introduction
‘Khube’ (mussel shells) is a beloved dish among the tribal communities of Goa, known for its unique blend of spices and the use of fresh/saline water mussels. This recipe is a celebration of local ingredients and traditional cooking methods.
Known by their scientific name “Lamellidens corrianus,” the Goan black mussel is a type of freshwater mussel that is indigenous to the rivers and freshwater bodies of Goa. These mussels usually live in ponds, rivers, and lakes with muddy or sandy bottoms that are slow-moving or stagnant.The dark shell of theblack mussel, which may vary in color from black to dark brown, is what makes it unique. They filter water, much like other freshwater mussels, and by eating microscopic particles and organisms, they supportmaintaining water quality. This recipe is made throughout the year except in the monsoon season since the water levels increase in water bodies during this season, and because of this local people avoid collecting mussels.
- Serves: 1 People
- Prep Time: 30min
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- ½ kg Freshwater mussels (khube)
- 1 bowl grated Coconut
- 2 medium Onions (finely chopped)
- 2-3 Green chili (small chopped)
- 1/2 glass water
- 1 tsp Turmeric powder
- 2 tsp chilli powder
- 4-5 ‘bimla’(medium size chopped)
- Salt to taste
- Fresh coriander leaves (for garnish)
For Dressing
Nutritional Information
Procedure
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Mark As Complete
Cleaning:
Clean the freshwater mussels thoroughly under running water to remove any grit or dirt. Remove the tentacles and discard any broken or open mussels. Then add grated coconut, chopped onions, red chili powder, turmeric powder, and a little water to form a smooth paste.
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Mark As Complete
Cooking Process:
First, put cleaned mussels in a panalong with waterand keep on mud chulha for 4-5 min.
Once they splutter, add chili powder, turmeric powder, finely chopped onion, chopped green mirchi, and chopped bimla all together.
Then mix well and stir for 2 min, cover the pan, and let it simmer on low heat until the mussels are cooked.
After that,add grated coconut. Stir occasionally and Adjust the seasoning with salt according to taste.
Finishing Touches: Once the mussels are cooked, garnish with fresh coriander leaves.
Serving: Black Khube is best enjoyed hot, accompanied by steamed rice or crusty bread to soak up the flavorful spices.
