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Mussels Congolaise
Prep time
Total time
Recipe type: Appetizer
Serves: 2 Servings
  • Recipe by Chef Nico of Chambar Restaurant
  • 1.5 lbs mussels (cleaned)
  • Olive oil
  • ¼ red onion (julienned)
  • ½ tbsp minced garlic
  • 2 cups coconut milk
  • 1 cup fresh diced tomatoes
  • 1 tbsp chipotle puree
  • ¼ cup lemon juice
  • ½ tbsp ground fennel seed
  • ½ tbsp ground coriander
  • ½ tbsp coarse black pepper
  • ½ tbsp toasted cumin seeds
  • 1 cup fresh cilantro leaves
  • Salt to taste
  1. At medium to high temperature, add enough olive oil to generously coat the bottom of a 2 to 3 liter pot and heat, being careful not to smoke the oil.
  2. Add red onions and garlic. Allow to cook until tender and onions have become translucent.
  3. Add the cleaned mussels to the pot followed by the fennel, coriander, black pepper and cumin, allowing spices to cover the mussels.
  4. Next, add coconut milk, fresh tomatoes, chipotle puree and lemon juice. Salt to taste.
  5. Allow mussels to simmer until they have opened.
  6. Once mussels have opened, garnish with fresh cilantro leaves and serve immediately.