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Mussels: Mussels and Mangoes

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 2 Tbsp olive oil
  
• 1/4 cup minced shallots
  
• 1 Tbsp minced garlic
  
• 20 large mussels (about 2 lbs.), scrubbed and debearded*
  
• 1/2 cup dry white wine
  
• 1/2 cup fresh corn kernels
  
• 1/2 cup diced red bell pepper
  
• 1 tsp cumin
  
• 1 tsp minced Scotch bonnet chile (or 1 to 2 Tbsp minced jalapeno)
  
• 1 mango, peeled and finely diced
  
• 1/2 cup unsweetened coconut milk**
  
• 1/4 tsp salt
  
• 1 Tbsp chopped fresh chervil or parsley
  






Instructions



1. Heat oil in a large saucepan over medium-high heat. Add shallots and garlic and cook 2 minutes, until tender. Add mussels and cook 30 seconds. Add wine; cover and simmer 2 minutes.
   
   
2. Add corn, bell pepper, cumin and Scotch bonnet chile; cover and cook 2 minutes.
   
   
3. Add mango and coconut milk; cover and cook 5 minutes more, until mussels open. (Discard any unopened and empty shells.) Season broth with salt and chervil. Arrange mussels in individual soup bowls with broth, mango and vegetables.
   
   Makes 4 servings.
   
   * To debeard mussels: Scrub the shells with a stiff brush under cold running water; then, with a small, sharp knife, cut off the "beards" (small, black tufts attached to shells).
   
   ** Can be found in the ethnic sections of supermarkets or in Asian specialty stores.