CHAMBAR MUSSELS CONGOLAISE

CHAMBAR MUSSELS CONGOLAISE image

Yield 6

Number Of Ingredients 15

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3 lbs. Mussels (cleaned)
3/4 red onion (julienne)
12 Cloves garlic minced
750 ml coconut milk
6 Roma tomatoes
3 tbsp Chipotle Puree
1 1/2 lemon (juice)
1 1/2 lime (juice)
1 1/2 tbsp Fennel Seed (ground)
1 1/2 Coriander Seed (ground)
1 1/2 tbsp Black Pepper Corns (ground)
1 1/2 tbsp Toasted Cumin Seed
6 tbsp Fresh Cilantro Leaves
Vegetable Oil
Salt

Steps:

Rinse and Scrub mussels and remove beard before starting recepi. Heat a 2 L Saucepan on medium-high heat. Add Vegetable oil and saute the red onion and garlic with all the ground spices for about a minute. Add the mussels, coconut milk, roma tomatoes, lemon and lime juice, chipotle Puree to the pot. Add salt to taste. Cover the saucepot with a lid and simmer the mussels unil they ahve opened. Once opened add the fresh cilantro and serve into bowels. Serve with crusty bread for dipping as there will be juice left over in the bowels. The sauce can be made in advance by a day and warmed up before adding the mussels.