Cambodian Steamed Mussels
How to Make It
Step 1
1
Discard any gaping mussels that do not close when the shells are tapped.
Step 2
2
In a 6- to 8-quart pan over high heat, stir oil and chilies until chilies are limp, 1 to 2 minutes.
Step 3
3
Add chicken broth, canned coconut milk, ground turmeric, and rice vinegar. Bring mixture to a boil.
Step 4
4
Add mussels, cover, and cook until shells open, 6 to 10 minutes.
Step 5
5
Ladle the mussels and broth into wide bowls.
Step 6
6
Spoon pineapple chunks equally over mussels and sprinkle portions with cilantro. Season to taste with salt.
Step 7
7
Serve mussels with bread to dip into the broth as you eat.
Ingredients
4 pounds mussels (beards pulled off), scrubbed
1/2 teaspoon salad oil
1 to 2 tablespoons minced fresh jalapeño chilies
3 cups fat-skimmed chicken broth
1 can (14 oz.) reduced-fat coconut milk
1 teaspoon ground dried turmeric
1 tablespoon rice vinegar
1 cup pineapple chunks (about 1/2 in.; fresh or canned)
2 tablespoons chopped fresh cilantro
Salt
1 loaf (1 lb.) French bread, sliced
Directions
Step 1
1
Discard any gaping mussels that do not close when the shells are tapped.
Step 2
2
In a 6- to 8-quart pan over high heat, stir oil and chilies until chilies are limp, 1 to 2 minutes.
Step 3
3
Add chicken broth, canned coconut milk, ground turmeric, and rice vinegar. Bring mixture to a boil.
Step 4
4
Add mussels, cover, and cook until shells open, 6 to 10 minutes.
Step 5
5
Ladle the mussels and broth into wide bowls.
Step 6
6
Spoon pineapple chunks equally over mussels and sprinkle portions with cilantro. Season to taste with salt.
Step 7
7
Serve mussels with bread to dip into the broth as you eat.
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