By Chef-Owner at Chambar, Nico Schuermans
This signature has been on the menu at Chambar since the day we opened 11 years ago.
The flavours are a nod to my Belgian heritage, our links to the Congo, and my African upbringing. But, more than that, the dish is typical of the flavour-forward cooking we put on the menu at Chambar. The acidity of the chipotle in adobo cuts through the richness of the coconut milk and complements the mussels very well.
The flavours are a nod to my Belgian heritage, our links to the Congo, and my African upbringing.
– Nico Schuermans
- 2 tbsp olive oil
- ¼ red onion, julienned
- ½ tbsp minced garlic
- 700 g (1½ lbs) mussels, bearded and scrubbed
- ½ tbsp ground coriander
- ½ tbsp cumin seed, toasted
- ½ tbsp ground fennel seed
- ½ tbsp coarsely ground black pepper
- 500 mL (2 cups) coconut milk
- 250 mL (1 cup) diced tomatoes
- 1 tbsp purée of chipotle in adobo
- 60 mL (¼ cup) lemon juice
- 250 mL (1 cup) cilantro leaves, picked
- Heat olive oil in a large saucepan on medium.
- Sweat the onions and garlic (do not brown).
- Once they have softened, add the mussels, stir, and follow with the coriander, cumin, fennel and pepper.
- Stir again and add the coconut milk, tomatoes, chipotle purée and lemon juice.
- Add salt to taste, stir and cover.
- When the mussels have all opened, add the cilantro and serve.