Mussels with Garam Masala

Name: Mussels with Garam Masala
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 237 milliliters basil leaves, finely chopped; 425 grams diced tomatoes in juice; 158 milliliters well-stirred canned unsweetened coconut milk; 4 servings Accompaniment: naan or crusty bread; 1 fennel bulb, trimmed and finely chopped, reserving fronds; 1 teaspoon garam masala (Indian spice mixture); 4 garlic cloves, chopped; 2 kilograms cultivated mussels, scrubbed; 59 milliliters extra-virgin olive oil; 1 medium onion, chopped; 0 teaspoons hot red-pepper flakes

Mussels with Garam Masala might be just the hor d'oeuvre you are searching for. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 467 calories, 32g of protein, and 27g of fat each. If you have olive oil, garam masala, well-stirred coconut milk, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Indian cuisine. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

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.

Ingredients you will need

Salt And Pepper

Garam Masala

Fennel

Garlic

Pepper

Onion

Cooking Oil

Equipment you will use

Pot

Add tomatoes with juice and coconut milk and bring just to a boil.

Ingredients you will need

Tomatoes In Juice

Coconut Milk

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.)

Ingredients you will need

Mussels

Chop about 2 tablespoons reserved fennel fronds and stir into mussels along with basil.

Ingredients you will need

Mussels

Fennel

Basil

Equipment

Pot

Ingredients

Servings:

237milliliters

basil leaves, finely chopped 425grams

diced tomatoes in juice 158milliliters

well-stirred canned unsweetened coconut milk 4servings

Accompaniment: naan or crusty bread 1

fennel bulb, trimmed and finely chopped, reserving fronds 1teaspoon

garam masala (Indian spice mixture)4

garlic cloves, chopped 2kilograms

cultivated mussels, scrubbed 59milliliters

extra-virgin olive oil 1medium

onion, chopped 0teaspoons

hot red-pepper flakes

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.