Mussels Garam Masala
serves 4

Garam_Masala is an excellent spice blend, well worth your investigation.  I think Garam Masala is for all the people who think they might enjoy curry if it just wasn’t so in your face.

2 to 3 pounds of small, (2 to 3 inch) mussels, cleaned and de-bearded

¼ cup olive oil

1 medium yellow or white onion, chopped

About half a bulb of fennel root, trimmed and finely chopped – (reserve the fronds)

4 to 6 cloves of garlic, minced

2 teaspoons of Garam Masala, or to taste

A pinch of dry chili flakes, or to taste

About 1 teaspoon sugar

1 cup canned unsweetened coconut milk

Salt and fresh coarse ground black pepper to taste

¼ cup finely chopped fresh cilantro, or to taste

Heat the oil and gently sauté the onion, fennel and garlic until the onion and fennel are soft and translucent.  Add the Garam Masala, chili flakes and sugar and continue cooking gently until the onion and fennel are tender.  Add the coconut milk and salt and pepper and stir over moderate heat.  Add the mussels and bring to a boil.  Cover with a tight fitting lid and cook only until the mussels are open.  Scatter with the cilantro, stir and remove to a serving bowl.