Steamed Mussels With Lime & Cilantro

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 lbs mussels
• 2 tablespoons olive oil
• 1 medium carrot, peeled and cut into small dice
• 1 large jalapeno, seeded and minced
• 1 tablespoon garlic, minced
• 1 lime, juice and zest of, finely grated
• 1/2 cup wine or 1/2 cup vermouth
• 1/2 cup heavy cream
• 1/3 cup cilantro leaf, coarsely chopped
• 1/2-1 teaspoon chili sauce (optional) or 1/2-1 teaspoon hot sauce (optional)
• kosher salt

Recipe

• 1 rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.
• 2 while the mussels drain, heat the oil in a large stock pot over medium high heat. add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.
• 3 add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. pour in the wine and raise the heat to high.
• 4 as soon as the wine boils, add the mussels and cover the pot. steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.
• 5 remove the pot from the heat. with a slotted spoon, transfer the mussels to a large bowl and keep warm.
• 6 return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.
• 7 add 1-1/2 t of the lime juice, the cilantro and chili sauce, if using.
• 8 taste and add more lime juice and salt if needed.
• 9 ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.