Stuffed Mussels

Stuffed Mussels

This is called Ari Kadukka and is a much crazed after delicacy originating from North Kerala.

Shyla Abdusamad


  1. 10 mussels (in the shell)
  2. Vegetable Oil for frying
  3. 1/2 Cup rice Par boiled
  4. 1/2 Cup Coconut Grated
  5. 5 Shallots
  6. 1 Teaspoon Fennel seeds
  7. to taste Salt
  8. 1 Tablespoon Chilli Powder
  9. 1 Teaspoon Turmeric Powder
  10. 1 Teaspoon Fennel Seed Powder
  11. 1 Teaspoon Ginger Garlic Paste
  12. Curry Leaves
  13. 3 Shallots
  14. to taste Salt


20 mins
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    Soak the par boiled rice in boiling water for 20-25 minutes.

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    Clean the mussels with the shell on. Scrub the shell well and pop the mussels in the freezer for 10 minutes. You will notice a slight opening between the shell. You can now force open it with the flesh in tact.

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    Clean the insides and drain.

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    In a grinder, add the filling ingredients and grind coarsely.

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    Stuff this mixture inside the mussels keeping its natural shape. Steam for 15 to 20 minutes.

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    While it steams, you can grind the coating mixture.

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    Once cooked and cooled, remove the shell carefully. You can now see the mussels pretty and coated on top of the rice filling.

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    Coat the mussels in the spice mix. And deep fry till golden brown.

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    Serve hot. You can use curry leaves for garnish.

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    A cup of tea goes very well with this.

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