Steamed Mussels With Chipotles and Coconut Milk
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
8724165"