Vancouver's Chambar has a Belgian menu with a North African influence and a strong commitment to fresh seasonal produce, as seen in this dish.
Chipotle purée is made by processing canned chipotles in adobo. Otherwise, use smoked Spanish paprika.
Servings: 2
Ingredients
1 tablespoon olive oil
¼ cup thinly sliced red onion
2 teaspoons ground fennel seed
2 teaspoons ground coriander
2 teaspoons cumin seeds
1 teaspoon coarse black pepper
½ tablespoon minced garlic
1½ pounds mussels, cleaned
2 cups coconut milk
1 cup fresh chopped tomatoes
1 tablespoon chipotle purée
¼ cup lemon juice
Salt and freshly ground pepper
1 cup fresh cilantro leaves
Method
Heat olive oil in a large pot over medium heat. Add red onions and sauté for 2 minutes or until softened. Add fennel seed, coriander, cumin seeds and black pepper, and stir to release flavour of spices. Add garlic and mussels and stir.
Add coconut milk, tomatoes, chipotle purée and lemon juice. Season with salt and pepper to taste. Bring to boil.
Cook mussels until they have opened, about 3 minutes. Sprinkle with cilantro leaves and serve immediately, discarding any unopened mussels.
Lucy Waverman