Mussels with Coconut, Cilantro & Mint Chutney and White Wine

Q:  500 Tasty Sandwiches, I love your Coconut, Cilantro & Mint Chutney but what else can I do with it?

A:  Indian Mussels!

I think a lot of people are afraid to prepare mussels because they’ve compartmentalized these mighty mollusks as “restaurant food”, too finicky for the home cook. But nothing could be further from the truth. Clean them. Toss the bad ones. Cook them. Double check for bad ones. Eat them up with thick slices of broiled bread.

•    2 tablespoons olive oil
•    1/4 cup coconut, cilantro & mint chutney (recipe here)
•    3/4 cup Sauvignon Blanc
•    1/4 cup water
•    1-2 teaspoons crushed red pepper flakes
•    2 lbs mussels*
•    Crusty bread**
•    Salt

Clean the mussels. Place the mussels in a large bowl and cover them with water and a few heaping spoons of flour. The flour triggers the mussels to spit it out any grit that they may have inside. Let them sit for 20 minutes, drain and toss any mussels that remain even slightly open.

Heat the olive oil in a pot over medium-high heat. Once the oil is hot add the chutney and sauté until fragrant and slightly dry in the pan. Whisk in the wine, water and crushed red pepper flakes and bring to a boil. Fold in the mussels, turn the heat down to medium and cover the pot with its lid. Cook for 8-10 minutes.

Separately, slice the bread into thick pieces and drizzle with olive oil. Broil until golden (keep your eye on the bread, it will burn quickly) then sprinkle with salt.

Transfer the mussels and chutney-wine broth to a large bowl. Inspect the mussels and remove any that have not opened during the cooking process. Serve with bread and an extra bowl for empty shells.

*Mussels are typically sold in 2 lbs nylon net bags. If you don’t steam your mussels the day you buy them put them in a bowl covered with a few layers of wet paper towel and stick them in the refrigerator.

**Why not serve this Indian inspired dish with traditional Indian breads like naan or chapati?