Chef Nico Schuermans of Chambar restaurant in Vancouver sent us this recipe for their Moules Congolaise to share with our readers. Enjoy!
Moules Congolaise
Serves 2
Recipe by Chef Nico Schuermans
Ingredients
-1 ½ LB Mussels (cleaned)
-¼ Red onion (julienned)
-½ tbsp Minced garlic
-2 c Coconut milk
-1 c Fresh diced tomatoes
-1 tbsp Chipotle purée
-1/4 c Lemon juice
-1c Fresh cilantro leaves
-½ tbsp Ground fennel seed
-½ tbsp Ground coriander
-½ tbsp Coarse black pepper
-½ tbsp Toasted cumin seeds
-3 tbsp Olive oil
-Salt (To Taste)
Directions
1. Heat olive oil in a 2-3L pot on medium-high
2. Add red onions and garlic, cook until tender
3. Add mussels; then fennel seed, coriander seed, black pepper, and cumin seed, stir
4. Add coconut milk, fresh tomatoes, chipotle purée & lemon juice
5. Add salt to taste
6. Simmer until mussels have opened, then add fresh cilantro leaves
7. Serve immediately
