Mussels Congolaise

Original Recipe from Vancouver Food and Wine, but here is the recipe adapted by the Belgian Chef in a video especially for the mussels' lovers. Enjoy. MUSSEL MANIA - TODAY'S OLYMPIC MUSSELS - VIDEO - Feb. 16, 2010 - Chef Nico Schuermans' Vancouver Mussels Congolaise - Chambar Belgian Restaurant in Vancouver, BC - http://today.msnbc.msn.com/id/26184891/vp/35460474#35421159

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 1  lb mussels (or clams)
• 1⁄4 red onion, julienne
• 4  garlic cloves, minced
• 1  cup coconut milk
• 2  roma tomatoes, diced
• 1  tablespoon chipotle chile in adobo, pureed
• 1⁄2 lemon, the juice
• 1⁄2 lime, the juice
• 1⁄2 tablespoon  coriander seed, grounded
• 1⁄2 tablespoon black pepper, freshly grounded
• 1⁄2 tablespoon cumin seed, toasted (optional)
• 2  tablespoons fresh cilantro leaves
• 2  tablespoons  vegetable oil

• The addititonal ingredients which the Chef added for Mussels without the chipotle peppers are this

• 1⁄2 cup white wine (or add 1 cup)
• 1  cup celery rib, julienne cut

Directions

1. Clean the mussels and remove the "beard".
2. Heat a sauce pot on medium-high heat. Add vegetable oil and sauté the red onion, garlic, and all the ground spices for about a minute.
3. Add mussels, coconut milk, roma tomatoes, chipotle chiles, lemon, and lime juice to the pot. Some salt to taste only, because the mussels are salted.
4. Cover the pot with a lid and simmer the mussels until they have opened, but watching carefully to not over cook them. Decorate with fresh cilantro on top and serve.
5. For the additional Ingredients: add the white wine together with the mussels without chipotle, and add the celery on top of the mussels and cook until opened.
6. Important Note: rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.