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Indian-Spiced Steamed Mussels

Scott Phillips

Servings: 2

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

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 110
  • Fat (g): 110
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 30
  • Sodium (mg): 980
  • Carbohydrates (g): 33
  • Fiber (g): 7
  • Protein (g): 19


  • 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.


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