Steamed Mussels With Chipotles and Coconut Milk |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ristra restaurant, Santa Fe, NM. From Bon Appetit, June 1998. Ingredients:
2 tablespoons vegetable oil |
1 cup onion, chopped |
1/2 cup carrot, peeled, chopped |
1/2 cup celery, chopped |
14 ounces light unsweetened coconut milk |
1 cup chicken stock |
1 cup dry white wine |
3 tablespoons garlic, chopped |
1/4 cup fresh mint, coarsely chopped |
1/4 cup fresh cilantro, coarsely chopped |
1 1/2 teaspoons chipotle peppers, drained, chopped |
2 1/4 lbs mussels, scrubbed and debearded |
Directions:
1. Heat oil in heavy large pot over medium heat.
2. Add onion, carrot and celery and saute until onion is tender, about 10 minutes.
3. Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
4. Stir in mint, cilantro and chilies.
5. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
6. Transfer mussels and broth to large bowl and serve.
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