Arikkadukka
Mussels stuffed with a spiced rice paste and deep fried.
About this dish
A delicacy of the North Kerala coast (Malabar), particularly Tellicherry and Kozhikode. It involves stuffing fresh mussels with a spiced rice paste, steaming them, and then pan-frying. It is a labor-intensive dish that showcases the Mappila community's culinary expertise in seafood preparation.
Ingredients
The Mussels
- 20 large Mussels (Kallummakkaya), in shell
- 1 tsp Salt (for cleaning)
Rice Stuffing
- 1 cup Parboiled rice (Puzhukkalari), soaked for 4 hours
- 1/2 cup Grated coconut
- 4 Small onions (Shallots)
- 1 tsp Fennel seeds
- 1/2 tsp Salt
Frying Masala
- 2 tbsp Chili powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- Coconut oil for shallow frying
Method
- 1
Clean the mussels
Scrub the mussel shells vigorously with a brush to remove grit and 'beards'. Carefully pry open the shells using a thin knife, keeping the meat attached to one side. Do not break the hinge of the shell; it must stay joined.
- 2
Prepare the rice paste
Grind the soaked rice, grated coconut, shallots, fennel seeds, and salt into a thick, coarse paste. Use as little water as possible; the consistency should be like a stiff dough, not a batter.
- 3
Stuff the mussels
Take a small portion of the rice paste and fill the cavity of each opened mussel, pressing it firmly against the meat. Close the shells slightly, allowing the excess paste to bulge out slightly at the opening.
- 4
Steam the mussels
Arrange the stuffed mussels in a steamer. Steam on medium-high heat for 15-20 minutes. The rice paste should become firm and cooked through. Once done, let them cool slightly.
- 5
De-shell the meat
Once cool enough to handle, carefully remove the cooked rice-and-mussel 'cake' from the shells. The stuffing should be firmly attached to the mussel meat.
- 6
Prepare the coating
Mix chili powder, turmeric, and salt with a few drops of water to make a thick paste. Lightly coat the rice side of the steamed mussels with this spicy rub.
- 7
Pan fry
Heat coconut oil in a wide frying pan. Place the mussels in the pan, rice-side down first. Fry on medium heat for 3-4 minutes until the coating becomes crispy and dark red.
- 8
Flip and finish
Flip and fry the mussel side for another 2 minutes. The goal is a crunchy exterior and a soft, flavorful interior. The aroma of fried fennel and seafood should be prominent.
Notes & variations
- Freshness is key; the mussels must be alive (shells closed) before you start.
- If you can't find parboiled rice, use roasted rice flour mixed with hot water to form a dough.
- Store steamed mussels (before frying) in the fridge for up to 24 hours.
- The shells can be discarded after steaming or used for presentation.
Serve with
Serve as a standalone appetizer or as a side with rice and fish curry.
Cook's note
When grinding the rice, add a few shallots; they provide a moisture and sweetness that binds the rice paste without needing extra water.