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 information
Total Time
45 min
Yield
Makes 4 servings
Ingredients
Preparation
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.
