Spicy Mussels With Indian Seasonings

• 2 pounds fresh mussels
• 2 tablespoons butter or vegetable oil
• 1 medium onion, finely chopped
• 1 tablespoon minced fresh ginger
• 1 fresh green chili, minced
• 2 teaspoons ground cumin
• 1 teaspoon crushed fennel seeds
• 1 teaspoon ground turmeric
• 1 1/2 cups fish stock or water
• 1/2 cup unsweetened coconut milk (see note)
• 2 cups steamed Basmati rice
• 1 tablespoon chopped mint leaves

1. Scrub and debeard the mussels.
2. In a saucepan large enough to hold the mussels with room to spare heat the butter or oil.
3. Add the onion, ginger and chili and saute until tender but not brown.
4. Stir in the cumin, fennel and turmeric.
5. Add the stock or water.
6. Bring to a simmer.
7. Add the mussels, cover and cook over medium heat until the mussels have opened, about 10 minutes.
8. Transfer the mussels to a large bowl, discarding any that have not opened.
9. Cover.
10. Add the coconut milk to the mussel broth.
11. Check seasonings.
12. Divide the rice among four to six individual dishes and top with the mussels.
13. Spoon the sauce over each and garnish with mint leaves.

fresh mussels, butter, onion, fresh ginger, green chili, ground cumin, fennel seeds, ground turmeric, fish, unsweetened coconut milk, basmati rice, mint leaves

Taken from cooking.nytimes.com/recipes/6433 (may not work)