“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”
READY IN:
20mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean the mussels and remove the "beard".
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Important Note: rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.

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