Prep 20 mins
Cook 15 mins
The jalapeno and chili sauce supply a little kick and the lime and cilantro give a boose of fresh flavor. Pass the bread around to soak up all those lovely juices
- 4 lbs mussels
- 2 tablespoons olive oil
- 1 medium carrot, peeled and cut into small dice
- 1 large jalapeno, seeded and minced
- 1 tablespoon garlic, minced
- 1 lime, juice and zest of, finely grated
- 1⁄2 cup white wine or 1⁄2 cup vermouth
- 1⁄2 cup heavy cream
- 1⁄3 cup cilantro leaf, coarsely chopped
- 1⁄2-1 teaspoon chili sauce (optional) or 1⁄2-1 teaspoon hot sauce (optional)
- kosher salt
- Rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.
- While the mussels drain, heat the oil in a large stock pot over medium high heat. Add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.
- Add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. Pour in the wine and raise the heat to high.
- As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.
- Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm.
- Return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.
- Add 1-1/2 T of the lime juice, the cilantro and chili sauce, if using.
- Taste and add more lime juice and salt if needed.
- Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.