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-oz) can diced tomatoes in juice
- 2/3 cup well-stirred canned unsweetened coconut milk
- 4 lb cultivated mussels, scrubbed
- 1 cup basil leaves, finely chopped
Description
Try This Modern Spin On Steamed Mussels. Garam Masala Is The Wild Card Here, Contributing An Unexpected Depth Of Curry Flavor To The Mussels.
Gourmet Magazine
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