Steamed Mussels With Chipotles and Coconut Milk

"Ristra restaurant, Santa Fe, NM. From Bon Appetit, June 1998."
 
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Ready In:
50mins
Ingredients:
12
Serves:
6
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ingredients

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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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RECIPE SUBMITTED BY

<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"
 
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