Steamed Mussels With Lime Cilantro

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The jalapeno and chili sauce supply a little kick and the lime and cilantro give a boose of fresh flavor. pass the bread around to soak up all those lovely juices

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Steps

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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.

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While the mussels drain , heat the oil in a large stock pot over medium high heat.

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Add carrot and jalapeno.

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Saute , stirring occasionally , until they begin to soften and lightly brown , about 2 minutes.

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Add the garlic and 1 / 2 tsp of the lime zest and saute until fragrant , 30 seconds.

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Pour in the wine and raise the heat to high.

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As soon as the wine boils , add the mussels and cover the pot.

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Steam the mussels , shaking the pot once or twice , until the shells open , 5 - 6 minutes.

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Remove the pot from the heat.

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With a slotted spoon , transfer the mussels to a large bowl and keep warm.

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Return the pot with the cooking liquid to the heat add the cream , boil until the sauce reduces just a bit , 2 - 3 minutes.

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Add 1-1 / 2 t of the lime juice , the cilantro and chili sauce , if using.

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Taste and add more lime juice.

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Ingredients

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mussels, olive oil, carrot, jalapeno, garlic, lime, juice and zest of, white wine, heavy cream, cilantro leaf, chili sauce, kosher salt