1 medium mussel
1 small shrimp, chopped
2 tablespoons vegetable oil
1/2 cup biscuit baking mix
2 tablespoons sesame seeds
1 tablespoon cornstarch
2 turmeric seeds
2 teaspoons cumin seeds
1 teaspoon / spices powder (optional)
Heat oil in a large saucepan over medium heat. Add mussels and shrimp and fry until lightly browned; remove from pan. Remove from pan and add olive oil, 1/2 cup at a time, stirring well. Cook, stirring constantly, until mussels are opaque and shrimp opaque.
Remove mussels from oil and set aside. Heat 2 tablespoons oil in a large skillet over medium heat. Add shrimp and fry for 3 minutes or until they turn pink; remove from pan and discard. Set aside.
Heat the vegetable oil in a large skillet over medium heat. Saute the chopped shrimp and other vegetables until very tender. Remove shrimp from pan. Remove mussels from oil and set aside.
Stir cornstarch into 1/2 cup of water from chilled mussel. Slowly stir in sesame seeds. Stir gradually until thickened. Transfer mussel mixture to a small bowl and fold into the vegetable mixture. Transfer mussel mixture to the prepared baking pan.
Bake at 350 degrees F (175 degrees C) for 1 hour or until pastry is browned. Cool and serve with shrimp, olives and onions.