Mussels with Garam Masala

Mussels with Garam Masala
Photo by Romulo Yanes


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

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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