Lunchbreak: Chef Joe Moore makes mussels in coconut broth

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Executive Chef Joe Moore

Treble-Maker Grill at 27 Live
1012-1014 Church St.
Evanston, IL  60201
(855) 927-5483

Mussels in Coconut Broth

1 Tbs canola oil
1 tsp serrano peppers (small dice)
½ tsp chopped garlic
2 Tbs diced tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
4 ounces coconut milk (NOT COCONUT WATER)
2 ounces vegetable stock (water will suffice if not available)
1-1 1/2 lbs mussels (preferably Prince Edward Island)
salt and pepper, to taste
juice of 1/2 lemon
2 Tbs chopped cilantro

Heat canola oil on medium high heat in small pot.  Sauté garlic and serranos until softened. Add in tomatoes and toss. Turn off heat. Add cumin, coriander, and turmeric and stir until thick paste is formed. Add coconut milk and vegetable stock, turn heat on high until rolling boil is achieved.  Add mussels and stir occasionally until all mussels open, roughly 60 seconds.  Season with salt and pepper checking sauce with spoon until desired salt level is reached.  Squeeze half of one lemons worth of juice into pan along with chopped cilantro. Stir until uniform throughout. Pour into serving bowl.  Serve with grilled pita or garlic bread. Great with white wine.


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