Name: Steamed Mussels With Chipotles and Coconut Milk
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
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 of 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

Recipe by lazyme

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Ristra restaurant, Santa Fe, NM. From Bon Appetit, June 1998.

Ready In:: 50mins
Serves:
Units:

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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 of 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

Heat oil in heavy large pot over medium heat.
Add onion, carrot and 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 chilies.
Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
Transfer mussels and broth to large bowl and serve.

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