Steamed Mussels With Lime & Cilantro

• mussels↗4 lbs
• olive oil↗2 tablespoons
• medium carrot, peeled and cut into small dice↗1
• large jalapeno, seeded and minced↗1
• garlic, minced↗1 tablespoon
• lime, juice and zest of, finely grated↗1
• white wine or 1/2 cup vermouth↗1⁄2 cup
• heavy cream↗1⁄2 cup
• cilantro leaf, coarsely chopped↗1⁄3 cup
• chili sauce (optional) or 1/2-1 teaspoon hot sauce (optional)↗1⁄2 - 1 teaspoon

  (optional)

• kosher salt↗

Step-by-step instructions

1. 1

   Rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.

2. 2

   While the mussels drain, heat the oil in a large stock pot over medium high heat. Add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.

3. 3

   Add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. Pour in the wine and raise the heat to high.

4. 4

   As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.

5. 5

   Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm.

6. 6

   Return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.

7. 7

   Add 1-1/2 T of the lime juice, the cilantro and chili sauce, if using.

8. 8

   Taste and add more lime juice and salt if needed.

9. 9

   Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.