Heat the remaining oil in a separate large frying pan.When smoking hot, add the mussels and clams, reserving the juices.For example, I learned that turmeric kills bacteria, is an excellent coagulant, and can even be used as an emergency repair on a ruptured car radiator. As I tuck into his shinanio mussels and clams with coconut with its brilliant turmeric-infused broth I can’t help but feel a bit smug and definitely a lot more spice savvy.Being plentiful and relatively cheap, mussels and clams are very popular around the world, not least in Goa.I think he also sneakily knows that the more spice we use, the more we’ll fall under its spell.Of course, this begs the question of why we’re not spicing up our cooking already.Fry briskly for three to four minutes, or until all the shells have opened if using whole shellfish (discard anythat remain closed), stirring or tossing occasionally so that all the shellfish come into contact with the heat, but do not overcook. It’s easiest to eat the shellfish with your fingers, which is messy but quite an experience.
Our membership group is nationwide with hundreds of local varied events every month plus an international holiday programme so you're sure to meet new people, make friends and have fun by doing some great activities. So how did Cyrus – chef, restaurateur and spice expert – manage to choose only a few for his new book : 120 recipes from just 10 spices? Cyrus says he wants to show that you don’t need a cupboard stacked to the rafters with hundreds of different spices in order to create fantastic food.So he’s chosen 10 spices that are versatile and readily available. Dear Spiceoflife, I was able to find someone compatible through your service and no longer wish to be listed.Please delete my profile and thank you so much for yourwonderful service.