Mussels with Garam Masala

Mussels with Garam Masala
Photo by Romulo Yanes


  • 4 cloves garlic
  • 1 (15-ounce) can diced tomatoes in juice
  • 4 pounds cultivated mussels
  • 1 fennel bulb
  • ¼ teaspoon dried red pepper flakes
  • 1 teaspoon garam masala (Indian spice mixture)
  • 1 cup basil leaves
  • + 4 more ingredients
    • ¼ cup extra-virgin olive oil
    • 1 medium onion
    • naan or crusty bread
    • 2/3 cup canned unsweetened coconut milk

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. Add tomatoes with juice and coconut milk an...

View full recipe at Epicurious


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