Mussels with Garam Masala

Directions

1. 1.

   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.

2. 2.

   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.)

3. 3.

   Chop about 2 tablespoons reserved fennel fronds and stir into mussels along with basil.