12935 Bahian-Style Mussels Serves 8 Wed Aug 06 08:12:27 -0700 2008 Wed Feb 04 06:27:10 -0800 2009 Licensed http://www.chow.com/recipes/12935 Wed, 04 Feb 2009 14:27:10 GMT Mussels are harvested all along the extensive coastline of Brazil and, like oysters in the United States, are thought to be an aphrodisiac. They are also believed to lessen the effects of alcohol consumption and are commonly eaten before and after a night on the town. In Brazil, mussels are eaten raw, like oysters, as well as cooked in a number of ways. They should be served with plenty of crusty bread to soak up all of the delicious pan juices.

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  • All advance preparation may be found in the ingredient list.
  • Heat the oil in a large skillet and briefly sauté the scallions, onions, garlic, chiles, lime juice, and tomatoes.
  • Add the wine, coconut milk, and stock, and bring to a boil. Add the cilantro, salt and pepper, and the mussels. Cover the skillet. When the mussels open, they are done. Discard any mussels that do not open.
  • Serve 12 mussels per person. Ladle over some of the sauce. Garnish with lime wedges and sprigs of cilantro. Serve with crusty bread. (Provide a bowl for empty shells.)
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 3 tablespoons [45 mL] olive oil

    ]]>     6 scallions, finely diced

    ]]>     3 medium onions, diced

    ]]>     6 garlic cloves, minced

    ]]>     2 malagueta chiles, minced

    ]]>     Juice of 1 lime

    ]]>     4 tomatoes, diced

    ]]>     ½ cup [120 mL] white wine

    ]]>     ½ cup [120 mL] coconut milk

    ]]>     ¼ cup [60 mL] chicken stock or clam juice

    ]]>     1 bunch cilantro, chopped fine

    ]]>     Salt and black pepper to taste

    ]]>     8 dozen fresh mussels, all tightly closed, purged and beards removed (see Chef Notes)

    ]]>     Lime quarters, for garnish

    ]]>     Sprigs of cilantro, for garnish

    ]]>     Crusty bread, for service

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