Chambar Mussels Congolaise Food

MUSSELS CONGOLAISE

Steps:

• Heat oil in a large Dutch oven over medium heat. Add fennel, coriander and cumin seeds and toast lightly, 30 seconds, then immediately add shallot and sauté until tender and translucent, about 2-3 minutes.
• Add garlic and sauté until fragrant, about 30 seconds, then add tomato paste, chipotle and saffron. Cook until fragrant, stirring constantly, about 1 minute.
• Stir in wine and scrape any brown bits from the bottom of the pan, then stir in coconut milk and stock. Bring to a simmer, reduce heat to low and cook until reduced and flavors have blended, about 6-8 minutes. Season with salt and pepper.
• Increase heat to medium, then add mussels and stir to coat in sauce. Cover Dutch oven and cook until mussels have opened, about 5-7 minutes (discarding any unopened shells.)
• Stir in lime juice and sprinkle with parsley and lemon wedges. Serve immediately with warm bread and extra lime wedges.

MUSSELS CONGOLAISE

Steps:

• Clean the mussels and remove the "beard".
• Heat a sauce pot on medium-high heat. Add vegetable oil and sauté the red onion, garlic, and all the ground spices for about a minute.
• Add mussels, coconut milk, roma tomatoes, chipotle chiles, lemon, and lime juice to the pot. Some salt to taste only, because the mussels are salted.
• Cover the pot with a lid and simmer the mussels until they have opened, but watching carefully to not over cook them. Decorate with fresh cilantro on top and serve.
• For the additional Ingredients: add the white wine together with the mussels without chipotle, and add the celery on top of the mussels and cook until opened.
• Important Note: rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.