Steamed Mussels with Red and Green Chili

Wash the mussels well under running water, remove the beards and sort out already opened mussels. Finely chop the shallots and garlic, finely chop or grate the ginger. Halve the chili peppers, remove the seeds and also chop finely. Heat ghee in a spacious pot and sweat the shallots in it together with the garlic and ginger until light. When the shallots are soft and golden, add the chili pepper and powder (depending on the desired spiciness), turmeric and coriander and sauté for a few minutes. Pour in about a cup of water, add salt, cover and simmer for 7-8 minutes. Add Bombay Sapphire Gin and simmer for a few minutes. Now add in the mussels and cook, well covered, for 12-15 minutes. Once all the shells are open, remove from heat. Mix in a little lemon juice, stir again and add more salt if necessary. Arrange on plates and sprinkle with coarsely chopped cilantro.

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