Recipe - Steamed Mussels With Chipotles And Coconut Milk

2 tablespoon Vegetable oil
1 cup Chopped onion
One half cup Peeled carrot
One half cup Chopped celery
1 cn (14ounce) light unsweetened
coconut milk
1 cup Chicken stock or canned
broth
1 cup Dry white wine
3 tablespoon Chopped garlic
One fourth cup Coarsely chopped fresh mint
One fourth cup Coarsely chopped fresh
cilantro
1 One half teaspoon Chopped; canned chipotles in
adobo
2 One fourth pound Mussels; scrubbed, debearded

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 mediumhigh 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 CHILEHEADS DIGEST by Suzanne suz@avana.net on May 19, 1998