 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Original Recipe from Vancouver Food and Wine, but here is the recipe adapted by the Belgian Chef in a video especially for the mussels' lovers. Enjoy. MUSSEL MANIA - TODAY'S OLYMPIC MUSSELS - VIDEO - Feb. 16, 2010 - Chef Nico Schuermans' Vancouver Mussels Congolaise - Chambar Belgian Restaurant in Vancouver, BC - /id/26184891/vp/35460474#35421159 Ingredients:
1 lb mussels (or clams) |
1/4 red onion, julienne |
4 garlic cloves, minced |
1 cup coconut milk |
2 roma tomatoes, diced |
1 tablespoon chipotle chile in adobo, pureed |
1/2 lemon, the juice |
1/2 lime, the juice |
1/2 tablespoon coriander seed, grounded |
1/2 tablespoon black pepper, freshly grounded |
1/2 tablespoon cumin seed, toasted (optional) |
2 tablespoons fresh cilantro leaves |
2 tablespoons vegetable oil |
1/2 cup white wine (or add 1 cup) |
1 cup celery rib, julienne cut |
Directions:
1. Clean the mussels and remove the beard .
2. Heat a sauce pot on medium-high heat. Add vegetable oil and sauté the red onion, garlic, and all the ground spices for about a minute.
3. Add mussels, coconut milk, roma tomatoes, chipotle chiles, lemon, and lime juice to the pot. Some salt to taste only, because the mussels are salted.
4. Cover the pot with a lid and simmer the mussels until they have opened, but watching carefully to not over cook them. Decorate with fresh cilantro on top and serve.
5. For the additional Ingredients: add the white wine together with the mussels without chipotle, and add the celery on top of the mussels and cook until opened.
6. Important Note: rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.
|
|