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Active Time
20 min
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Total Time
45 min
With the coconut milk left over from ourSweet–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
Makes 4 servings
Step 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.
Step 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.)
Step 3
Chop about 2 tablespoons reserved fennel fronds and stir into mussels along with basil.
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Reviews (2)
Back to TopAs much as I wanted to love this recipe, I kind of hated it. I love mussels with chorizo, mussels in white wine butter sauce, mussels with Thai curry, etc., but these were way disappointing. The mussels ended up flavorless on top (the ones one the bottom, *in* the broth, were ok). I'd recommend mixing it all before leaving it to steam. I also am not sure that's enough liquid to accomplish the task of flavoring the mussels, though to steam them it's probably ok. Finally, my mussels were nearly raw at 10 minutes, so some more cooking guidelines would be helpful. I'm not saying it's a bad concept...who doesn't love garam masala?! But I'm not sure this recipe leads to the best execution of the concept. Needs a little tweaking.
lovemypa
Dallas, TX
8/27/2014
I have been waiting for the right recipe to try cooking Mussels. Finally found it here.A quick, easy and promising recipe! Thanks
platebreaker
Cyprus
7/3/2011
