Recipes tagged with « Garam Masala »

Curried Mussels Fusilli

Pasta tossed with smoky grilled mussels in a spiced coconut-curry sauce. Fusilli cooked al dente then combined with a reduction of white wine and mussel broth enriched with coconut milk. Shallots and garlic give a fragrant base while fresh tarragon replaces chives for a slightly anise note. Curry powder swapped for garam masala adds earthier complexity. A squeeze of lemon and sprinkle of toasted pine nuts finish the dish, adding brightness and crunch. Practical, adaptable for stovetop or grill leftover mussels. A balance of creamy, briny, and pungent flavors that hinge on timing pasta to sauce absorption and sauce reduction thickness.