Steamed Mussels With Chipotles and Coconut Milk

• vegetable oil↗2 tablespoons
• onion↗1 cup

  chopped

• carrot↗1⁄2 cup

  peeled, chopped

• celery↗1⁄2 cup

  chopped

• light unsweetened coconut milk↗14 ounces
• chicken stock↗1 cup
• dry white wine↗1 cup
• garlic↗3 tablespoons

  chopped

• fresh mint1⁄4 cup

  coarsely chopped

• fresh cilantro↗1⁄4 cup

  coarsely chopped

• chipotle peppers↗1 1⁄2 teaspoons

  drained, chopped

• mussels↗2 1⁄4 lbs

  scrubbed and debearded

Step-by-step instructions

1. 1

   Heat oil in heavy large pot over medium heat.

2. 2

   Add onion, carrot and celery and saute until onion is tender, about 10 minutes.

3. 3

   Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.

4. 4

   Stir in mint, cilantro and chilies.

5. 5

   Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).

6. 6

   Transfer mussels and broth to large bowl and serve.