Yields 6 Portions
2 tablespoons Vegetable oil
1 cup chopped Onion
1/2 cup peeled Carrot
1/2 cup chopped Celery
14 ounces light Unsweetened coconut milk
1 cup Chicken broth
1 cup Dry white wine
3 tablespoons minced Garlic
1/4 cup chopped Fresh mint
1/4 cup chopped Fresh cilantro
1 1/2 teaspoons chopped Chipotles in adobo
2 1/4 pounds cleaned Mussels
Level of Difficulty:
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Scrub and de-beard the mussels
Heat oil in heavy large pot over medium heat. Add onion, carrot and celery; saute until onion is tender, about 10 minutes.
Stir in coconut milk, chicken broth, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
Stir in mint, cilantro and chipotle chilies. Add mussels; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open.
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