Tuesday, March 20, 2012

day 45 = chipotle-wine mussels

ok, i am now into meals for less. my friend introduced me to emeals which i love. they send you a meal plan each week for the grocery store of your choice (mine is Whole Foods) and typically your bill is around $100/wk for 2 people. not bad considering my average costco bill...

the thing is, i really don't have a routine with emeals yet. i did, however, make it to Whole Foods last night and decided instead to make mussels ($3.99/lb). i checked out this recipe on epicurious and bought all the ingredients. my whole bill was around $20 and it essentially serves 2. not quite cost cutting, but oh well!**

  • 2 tbsp olive oil
  • 1 cup chopped onion (1 medium diced)
  • 1/2 cup chopped peeled carrot (2 carrots diced)
  • 1/2 cup chopped celery (2 stalks diced)
  • salt & pepper
  • 1 14-ounce can light unsweetened coconut milk
  • 1 cup chicken stock or canned low-salt chicken broth
  • 1 cup dry white wine (pinot grigio)
  • 3 tablespoons chopped garlic
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 1/2 teaspoons chopped canned chipotle chilies (2 med)
  • 2 1/4 pounds mussels, scrubbed, debearded
  • shrimp (optional)

  1. Wash mussels and let soak in cold or ice water (about 20 minutes).
  2. Heat oil in heavy large pot over medium heat.
  3. Add onion, carrot and celery and sauté until onion is tender, about 10 minutes.
  4. Add salt and pepper.
  5. Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
  6. Debeard mussels.
  7. Stir in mint, cilantro and chilies.
  8. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
  9. Add shrimp if using.
  10. Transfer mussels and broth to large bowl and serve.

 **1 lb mussels serves 1 person (barely)