Mussels with Garam Masala
A flavorful fusion dish combining fresh mussels with Indian spices, coconut milk, and aromatic vegetables. This Mediterranean-meets-Indian recipe features tender mussels in a fragrant sauce of garam masala, fennel, and tomatoes.
Ingredients
- •¼ cup extra-virgin olive oil
- •1 medium onion
- •1 bulb fennel
- •4 cloves garlic
- •1 teaspoon garam masala
- •¼ teaspoon hot red-pepper flakes
- •1 can diced tomatoes
- •⅔ cup unsweetened coconut milk
- •4 pounds cultivated mussels
- •1 cup basil leaves
- •to taste naan or crusty bread
Cooking Instructions
- 1.
Heat oil in an 8-quart heavy pot over medium-high heat until it shimmers. Cook onion, fennel, garlic, garam masala, red-pepper flakes, and 1/4 teaspoon each of salt and pepper, stirring occasionally, until onion and fennel are tender, 12 to 15 minutes.
15 min
- 2.
Add tomatoes with juice and coconut milk and bring just to a boil. Add mussels and cook over medium-high heat, covered, stirring occasionally, just until mussels open wide, 8 to 10 minutes. (Discard any that remain unopened after 10 minutes.)
10 min
- 3.
Chop about 2 tablespoons reserved fennel fronds and stir into mussels along with basil.
2 min
