Ingredients
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3–4 tablespoons Canola Oil
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6–8 dried African bird’s eye Chiles
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4 Shallots
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1 red or yellow Bell Peppers
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8 cloves of Garlic
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1⁄2 cup White Wine
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1 cup Fish Stock
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2 (131⁄2-ounce) cans Coconut Milk
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handful of Cilantro
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Salt
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4 pounds fresh Mussels
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2–3 Green Onion
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Squeeze of Lime Juice
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Toasted crusty Bread
Directions
Steps
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1
Done
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Heat a medium pot or Dutch oven over medium heat. Add oil and chilies and sauté briefly (a minute or two to infuse the oil). Add shallots and bell pepper and a pinch of salt to draw out the moisture. When shallots are translucent (3 to 4 minutes), add minced garlic and cook for 30 seconds or so, until fragrant. |
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2
Done
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Add the white wine and reduce until it’s almost completely gone. Add the fish or vegetable stock, the coconut milk, and 1 or 2 tablespoons of the chopped cilantro. Bring up to a boil and lower to a simmer. Simmer uncovered for 5 to 7 minutes, until the liquid has reduced by half. Taste and adjust seasoning at this point. |
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3
Done
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Throw in the mussels and green onions. Bring temperature up to a simmer again, and cook covered for a few minutes, until mussels open. Mine took somewhere between 3 and 4 minutes—you don’t want to overcook. |
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4
Done
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Squeeze fresh lime juice over mussels, transfer to a bowl, and sprinkle remaining cilantro on top. Serve hot with big pieces of toasted, crusty bread. |
