Mussels With Garam Masala Recipes
MUSSELS WITH GARAM MASALA
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
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
Provided by Food Network
Time 5m
Yield 1 jar
Number Of Ingredients 6
Steps:
- Every Indian chef has their own version of this classic spice mix.
- Grind the dried bay leaves, cardamom seeds, peppercorns, cumin seed, ground cinnamon and whole cloves together to a fine powder using a spice grinder or mortar and pestle. Store the mixture in a vacuum-sealed jar in a cool, dark place. The garam masala will keep for several months.
GARAM MASALA
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
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
GARAM MASALA
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
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
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