Mussels with Garam Masala

Mussels with Garam Masala
Photo by Romulo Yanes


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

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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