MUSSELS CONGOLAISE

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Mussels Congolaise image

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 - http://today.msnbc.msn.com/id/26184891/vp/35460474#35421159

Provided by pink cook

Categories     Mussels

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 15

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

Steps:

  • Clean the mussels and remove the "beard".
  • 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.
  • 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.
  • 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.
  • 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.
  • Important Note: rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.

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