Steamed Mussels With Chipotles and Coconut Milk

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

Ready In:
50mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@lazyme
Contributor
@lazyme
Contributor
"Ristra restaurant, Santa Fe, NM. From Bon Appetit, June 1998."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. lazyme
    Ristra restaurant, Santa Fe, NM. From Bon Appetit, June 1998.
Advertisement