Mussels Congolaise

• 1 lb mussels (or clams)
• 1/4 red onion, julienne
• 4 garlic cloves, minced
• 1 cup coconut milk
• 2 roma tomatoes, diced
• 1 tablespoon chipotle chile in adobo, pureed
• 1/2 lemon, the juice
• 1/2 lime, the juice
• 1/2 tablespoon coriander seed, grounded
• 1/2 tablespoon black pepper, freshly grounded
• 1/2 tablespoon cumin seed, toasted (optional)
• 2 tablespoons fresh cilantro leaves
• 2 tablespoons vegetable oil
• The addititonal ingredients which the Chef added for Mussels without the chipotle peppers are this
• 1/2 cup white wine (or add 1 cup)
• 1 cup celery rib, julienne cut

1. Clean the mussels and remove the "beard".
2. Heat a sauce pot on medium-high heat. Add vegetable oil and saute the red onion, garlic, and all the ground spices for about a minute.
3. 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.
4. 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.
5. 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.
6. Important Note: rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.

mussels, red onion, garlic, coconut milk, roma tomatoes, chipotle chile, lemon, lime, coriander seed, black pepper, cumin, fresh cilantro, vegetable oil, mussels, white wine, celery

Taken from www.food.com/recipe/mussels-congolaise-413917 (may not work)