Chambar Mussels Congolaise Recipes

MUSSELS CONGOLAISE

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

Ingredients

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.

CHAMBAR MUSSELS CONGOLAISE

CHAMBAR MUSSELS CONGOLAISE image

Yield 6

Number Of Ingredients 15

Ingredients

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.

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