Steamed Mussels in Coconut-Cilantro Broth
from Maneet Chauhan, executive chef at Vermillion
Ingredients
Mussels
12 each order
Large batch
10 Yellow onions
5 Jalapeno pepers
15 cans of Coconut milk
2 cups Lime juice
1 bunch chopped cilantro
salt to taste
1 Tbsp Oil
1 Tbsp Mustard seeds
1 cup Curry Leaves
1 cup Whole red chillies
1 tsp Hing
1 Tbsp Tarka Oil
¼ tsp Mustard seeds
2 Tbsp Curry Leaves
5 whole red chillies
1/2 Jalapeno sliced
Method
1. Clean mussels and set aside.
2. Blend onions , jalapenos and harbenero into a paste.
3. Sauté and cook till the raw flavors disappears. Make sure that no color is formed (keep adding water).
4. Add the coconut milk, salt and lime juice. Let it come to a boil.
5. Add the Cilantro.
6. Heat oil, add the mustard seens, curry leaves, whole red chillies and hing. Add to the coconut mixture.
7. Cover and let it simmer for 5 mins or till mussels are open.
8. Heat oil and make a tarka of mustard seeds, curry leaves, whole red chillies and jalapeno. Pour over the mussels.
