Ingredients
4 lb. mussels
2 Tbs. extra-virgin olive oil
1 medium carrot, peeled and cut into small dice
1 large fresh jalapeo, seeded and minced
2 cloves garlic, minced (about 1 Tbs.)
Finely grated zest and juice of 1 lime
1/2 cup dry white wine or white vermouth
1/2 cup heavy cream
1/3 cup loosely packed cilantro leaves and tender stems, coarsely chopped
1/2 to 1 tsp. Asian chile sauce, such as Sriracha, or other hot sauce (optional)
Kosher salt
Fine Cooking
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2 Tbs. extra-virgin olive oil
1 medium carrot, peeled and cut into small dice
1 large fresh jalapeo, seeded and minced
2 cloves garlic, minced (about 1 Tbs.)
Finely grated zest and juice of 1 lime
1/2 cup dry white wine or white vermouth
1/2 cup heavy cream
1/3 cup loosely packed cilantro leaves and tender stems, coarsely chopped
1/2 to 1 tsp. Asian chile sauce, such as Sriracha, or other hot sauce (optional)
Kosher salt
Description
Fine Cooking
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