Steamed mussels with chipotles and coconut milk

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 cup Chopped onion
½ cup Peeled carrot
½ cup Chopped celery
1 can (14-ounce) light unsweetened coconut milk
1 cup Chicken stock or canned broth
1 cup Dry white wine
3 tablespoons Chopped garlic
¼ cup Coarsely chopped fresh mint
¼ cup Coarsely chopped fresh cilantro
1½ teaspoon Chopped; canned chipotles in adobo
2¼ pounds Mussels; scrubbed, debearded

Directions

This is a recipe from the newest Bon Appetit. I have never cooked mussles before, but may have to give it a shot for this one! It is in the RSVP section - where people can request recipes from restuarants they enjoyed.

This is from Ristra Restaurant in Santa Fe.

Heat oil in heavy large pot over medium heat. Add onion, carrot, celery and saute until onion is tender, about 10 minutes. Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes. Stir in mint, cilantro and chiles. Add mussels; cover and cook until mussels open, about 5 minutes (discard any that do not open).

Transfer mussels and broth to large bowl and serve.

Posted to CHILE-HEADS DIGEST by Suzanne <suz@...> on May 19, 1998

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