Indian-Spiced Steamed Mussels
Sweet mussels are steamed in an aromatic broth in this one-pot meal. Garam masala is an Indian spice mix available in most supermarkets.
1-1/2 Tbs. olive oil
1 medium yellow onion, coarsely chopped
1-1/2 Tbs. finely chopped peeled fresh ginger
3/4 tsp. curry powder
1/8 tsp. crushed red pepper flakes
1 15-oz. can diced tomatoes (with juice)
1/2 tsp. garam masala
Kosher salt and freshly ground black pepper
1-1/2 lb. mussels, rinsed and debearded
1 cup frozen baby peas
1/4 cup chopped fresh cilantro
Heat the oil in a heavy-duty 8-quart pot over medium-high heat. Add the onion, and cook, covered, stirring occasionally, until softened, 2 to 3 minutes. Add the ginger, curry powder, and red pepper flakes to the pot; cover and cook 1 minute. Stir in the tomatoes and their juice, 1/2 cup water, and the garam masala. Season to taste with salt and pepper, cover, and bring to a boil.
Add the mussels and peas to the pot. Cover, and cook, shaking the pot occasionally, until the mussels open, about 5 minutes (discard any that don’t open). Sprinkle the cilantro over the mussels and serve.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 120
, pp. 65
October 25, 2012