Name: Mussels with Garam Masala
Cook time: 20 min
Total time: 45 min
Yield: Makes 4 servings
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

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Mussels with Garam MasalaRomulo Yanes

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.

Recipe notes

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