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Indian-Spiced Steamed Mussels


Serves 2

  • by from Fine Cooking
    Issue 120

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):
Calories (kcal): 320; Fat (g): fat g 110; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 2; Protein (g): protein g 19; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 33; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 980; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 7;

Photo: Scott Phillips

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