Steamed Mussels In Tequila Chipotle Broth Recipes

STEAMED MUSSELS WITH CHIPOLTES AND COCONUT MILK

Steamed Mussels with Chipoltes and Coconut Milk image

Categories Onion Sauté Mother's Day Father's Day Dinner Mint Mussel Carrot Summer Cilantro Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1/2 cup chopped celery
1 14-ounce can light unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
1 cup dry white wine
3 tablespoons chopped garlic
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1 1/2 teaspoons chopped canned chipotle chilies
2 1/4 pounds mussels, scrubbed, debearded

Steps:

Heat oil in heavy large pot over medium heat. Add onion, carrot and celery and sauté until onion is tender, about 10 minutes. Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes. Stir in mint, cilantro and chilies. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mussels and broth to large bowl and serve.

TEQUILA MUSSELS

Tequila Mussels image

Provided by Emeril Lagasse

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 small onion, peeled and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1/2 yellow bell pepper, seeded and thinly sliced
1 cup thinly sliced jicama
Salt
Freshly ground black pepper
1/2 cup tequila
1 cup tomatoes, peeled, seeded, small diced
2 cups shrimp or seafood stock
1/2 cup coconut milk
2 dozen fresh mussels, cleaned and debeared
1/4 cup finely chopped fresh cilantro
8 small corn tortillas, cut into thin strips
Creole seasoning

Steps:

In a large nonreactive skillet with a lid, over medium-high heat, add the oil. When the oil is hot, add the onions, peppers and jicama. Season with salt and pepper. Saute for 2 minutes. Remove the pan from the heat and add the tequila. Place the pan back over the heat and carefully flame the pan. Shake the pan back and forth several times until the flame dies out. Add the tomatoes, stock and coconut milk. Bring to a simmer. Add the mussels. Season with salt and pepper. Cover with a lid and cook until the mussels have opened, about 4 to 6 minutes. Remove the lid and add the cilantro. Preheat the fryer. Fry the tortillas until crispy and golden brown. Remove and drain on paper towels. Season with Creole seasoning. To serve: Spoon the mussels and vegetables in the serving bowls. Ladle the liquid over the mussels. Pile the fried tortillas in the center of each bowl.

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