Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 1 fennel bulb, trimmed and finely chopped, reserving fronds
• 4 garlic cloves, chopped
• 1 teaspoon garam masala (Indian spice mixture)
• 1/4 teaspoon hot red-pepper flakes
• 1 (15-ounce) can diced tomatoes in juice
• 2/3 cup well-stirred canned unsweetened coconut milk
• 4 pounds cultivated mussels, scrubbed
• 1 cup basil leaves, finely chopped
• Accompaniment: naan or crusty bread

Instructions

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