| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Meats |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Peeled carrot |
| 1/2 |
c |
Chopped celery |
| 1 |
cn |
(14-ounce) light unsweetened coconut milk |
| 1 |
c |
Chicken stock or canned broth |
| 1 |
c |
Dry white wine |
| 3 |
tb |
Chopped garlic |
| 1/4 |
c |
Coarsely chopped fresh mint |
| 1/4 |
c |
Coarsely chopped fresh cilantro |
| 1 1/2 |
ts |
Chopped; canned chipotles in adobo |
| 2 1/4 |
lb |
Mussels; scrubbed, debearded |
INSTRUCTIONS
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.
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.
Posted to CHILE-HEADS DIGEST by Suzanne <suz@avana.net> on May 19, 1998
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