Mussels With Garam Masala Food

MUSSELS WITH GARAM MASALA

Mussels with Garam Masala image

With the coconut milk left over from our [Sweet-Potato Coconut Purée](/recipes/food/views/350611) , 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.

Provided by Paul Grimes

Time 45m

Yield Makes 4 servings

Number Of Ingredients 11

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

Steps:

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

GARAM MASALA

Garam Masala image

Garam Masala is a very aromatic combination of spices that are an integral part of most Indian dishes. This recipe uses whole spices which are ground in a coffee grinder.

Provided by Debbwl

Categories Southwest Asia (middle East)

Time 6m

Yield 1/2 cup

Number Of Ingredients 10

Ingredients

30 green cardamom pods
15 cloves
5 black cardamom pods
1/2 whole nutmeg
4 cinnamon sticks
5 tablespoons cumin seeds
1 tablespoon fennel seed
1 teaspoon black peppercorns
2 tablespoons coriander seeds
1/2 teaspoon fenugreek seeds

Steps:

Dry roast all spices in a heavy bottomed pan or skillet over very low heat. Stiring the spices constantly for about 3 minutes. Remove pan from fire as soon as you can smell the aroma of spices.
Dry grind the spices into fine powder in a electric coffee grinder or a blender.
Allow powder to cool.
Store in an air tight container.

Nutrition Facts : Calories 365.4, Fat 20.9, SaturatedFat 2.7, Sodium 121.4, Carbohydrate 48.5, Fiber 21.4, Sugar 2.9, Protein 16.2

GARAM MASALA

Garam Masala image

Make and share this Garam Masala recipe from Food.com.

Provided by AcadiaTwo

Categories Indian

Time 35m

Yield 48 Teaspoons, 48 serving(s)

Number Of Ingredients 3

Ingredients

1/3 cup clove (whole)
1/3 cup cardamom (hulls)
1/3 cup cinnamon stick

Steps:

Toast ingredients on a jelly roll pan in 350 degree F oven until aromatic, about 20 minutes give or take.
Cool.
Grind up.

Nutrition Facts : Calories 4.5, Fat 0.2, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 0.9, Fiber 0.4, Protein 0.1

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