Mussels with Garam Masala

Mussels with Garam Masala

Info

Rating
Calories
640.0
Protein
57.0
Sodium
1346.0
Fat
32.0

Description

With the coconut milk left over from our Sweet–Potato Coconut Purée , try this very modern spin on steamed mussels. Fennel and tomatoes are common pairings with mussels, but garam masala is the wild card here, contributing an unexpected depth of curry flavor to the coconut–milk broth and tender mussels.

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 fennel bulb, trimmed and finely chopped, reserving fronds
4 garlic cloves, chopped
1 teaspoon garam masala (Indian spice mixture)
1/4 teaspoon hot red-pepper flakes
1 (15-ounce) can diced tomatoes in juice
2/3 cup well-stirred canned unsweetened coconut milk
4 pounds cultivated mussels, scrubbed
1 cup basil leaves, finely chopped
Accompaniment: naan or crusty bread

Directions

  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.
  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.)
  3. Chop about 2 tablespoons reserved fennel fronds and stir into mussels along with basil.

Tags

    Garlic Tomato Quick & Easy Dinner Coconut Basil Seafood Mussel Fennel Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
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