Ease of preparation rating: Easy.
Yield: 2-3 servings.
Ingredients:
1 cup (240ml) Chai Tea
1 cinnamon stick
2 cardamom pods
2 cloves
½ cup (120ml) milk
2 tablespoons (30ml) canola oil
½ cup (120ml) heavy cream
1 teaspoon (5ml) ginger, grated
2 shallots, diced
2 lbs (900g) fresh mussels
Juice of 1 lime
Salt and pepper, to taste
1 tablespoon (15ml) chopped cilantro, to garnish
Method:
In a sauce pan, combine chai tea, milk, cinnamon stick, cardamom pods and cloves.
Bring to a simmer over medium heat and steep for 10 minutes.
Remove from heat and set aside.
In a large frying pan, heat oil over medium-high heat.
Add ginger, garlic and shallots.
Cook for 1 minute, and add mussels and chai tea mixture.
Cover and cook for 4-5 minutes.
Once all the mussels have opened up completely, add cream, butter and lime.
Mix well and let liquid reduce by a third.
Adjust seasoning with salt and pepper.
Remove from heat, and serve immediately.
Garnish with chopped cilantro.
*Serve with Chick Pea Bread. See recipe.
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