[CH] recipe: steamed mussels with chipotles
Suzanne (suz@avana.net)
Tue, 19 May 1998 10:07:06 -0400
Hey all,
This is a recipe from the newest Bon Appetit. I have never cooked mussles
before, but may have to give it a shot for this one! It is in the RSVP
section - where people can request recipes from restuarants they enjoyed.
This is from Ristra Restaurant in Santa Fe.
Steamed Mussels with Chipotles and Coconut Milk
6 servings
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup peeled carrot
1/2 cup chopped celery
1 14-ounce can light unsweetened coconut milk
1 cup chicken stock or canned broth
1 cup dry white wine
3 tablespoons chopped garlic
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1 1/2 teaspoons chopped, canned chipotles in adobo
2 1/4 pounds mussels, scrubbed, debearded
Heat oil in heavy large pot over medium heat. Add onion, carrot, 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 chiles. Add mussels; cover
and cook until mussels open, about 5 minutes (discard any that do not
open). Transfer mussels and broth to large bowl and serve.