• Ingredients: 35
  • Serves: 6

Steamed mussels with chipoltes and coconut milk with vegetable oil, chopped onion, chopped peeled carrot, chopped celery, 14-ounce can light unsweetened coconut milk, chicken stock or canned low-salt chicken broth, dry white wine, chopped garlic, coarsely chopped fresh mint, coarsely chopped fresh cilantro, chopped canned chipotle chilies, mussels, scrubbed, debearded.

Ingredients

  • 2 tbsps. 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 tbsps. chopped garlic
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 1/2 tsps. chopped canned chipotle chilies
  • 2 1/4 lb. mussels, scrubbed, debearded

Special equipment and kitchen supplies:

  • stove-top smoker/cooker
  • 3 tbsps. fine wood chips such as hickory or oak

For dumplings

  • 3 tbsps. cornstarch

#2 Basting Sauce (to use at end of roasting):

Sausage and Hazelnut Stuffing:

  • 1 cup hazelnuts, roasted and skinned
  • 1 lb. fresh pork sausage
  • 1/2 lb. chicken breast, skinned, boned, and diced
  • 1/2 cup unsalted butter
  • 1 lb. chopped onion
  • 2 cups chopped celery
  • 2 tbsps. sage
  • 1/2 lb. Virginia ham, diced
  • 8 cups stale bread, cut in 1/2-inch cubes
  • 1 cup chopped Italian parsley
  • 3 large eggs, beaten
  • 2 tsps. coarse salt
  • 2 tsps. coarse black pepper
  • 2 oz. Amaretto
  • 1 cup turkey stock

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Heat oil in heavy large pot over medium heat. Add onion, carrot and celery and sauté until onion is tender, about 10 minutes.

    For this step you will need

  2. Step 2 Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.

    For this step you will need

  3. Step 3 Stir in mint, cilantro and chilies. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).

    For this step you will need

Nutrition information

Calories 296 Carbohydrates 14 g (5%)
Fat 14 g (21%) Protein 22 g (44%)
Saturated Fat 1 g (6%) Sodium 588 mg (24%)
Polyunsaturated Fat 2 g Fiber 1 g (4%)
Monounsaturated Fat 4 g Cholesterol 49 mg (16%)