1Thoroughly clean the Mussels, scrubbing their shells and removing any beards. Carefully open each Mussel slightly, without detaching the two halves, to create a pocket for the stuffing.
2In a grinder, combine Grated coconut, Green chili, Ginger, Garlic, Cumin seeds, Fennel seeds, 10g Curry leaves, Shallots, 5g Salt, and 5g Turmeric powder. Grind to a coarse paste, adding 50g Water as needed to achieve a thick, pliable consistency.
