Directions
Step 1
To a big heavy pot over medium warmth, add the oil. When it’s scorching and shimmering, add the garlic, fennel, chile, and shallot and prepare dinner, stirring sometimes, till softened and aromatic, 4–5 minutes. Stir within the ceviche seasoning and prepare dinner till aromatic, about 1 minute. Add the wine and prepare dinner, stirring sometimes to scrape up any browned bits, till diminished barely, about 1 minute extra.
Step 2
Add the mussels, cowl, and prepare dinner, shaking the pot sometimes, till the shells start to open, 2–3 minutes. Stir within the coconut milk, cowl, and proceed cooking till the mussels are absolutely open, 3–4 minutes extra. Discard any mussels that don’t open. Season to style with salt, stir within the lime juice, and take away from the warmth.
Step 3
Switch the mussels and broth to a big serving bowl, sprinkle with the cilantro, and serve with lime wedges and crusty bread.
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To a big heavy pot over medium warmth, add the oil. When it’s scorching and shimmering, add the garlic, fennel, chile, and shallot and prepare dinner, stirring sometimes, till softened and aromatic, 4–5 minutes. Stir within the ceviche seasoning and prepare dinner till aromatic, about 1 minute. Add the wine and prepare dinner, stirring sometimes to scrape up any browned bits, till diminished barely, about 1 minute extra.
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Add the mussels, cowl, and prepare dinner, shaking the pot sometimes, till the shells start to open, 2–3 minutes. Stir within the coconut milk, cowl, and proceed cooking till the mussels are absolutely open, 3–4 minutes extra. Discard any mussels that don’t open. Season to style with salt, stir within the lime juice, and take away from the warmth.
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Switch the mussels and broth to a big serving bowl, sprinkle with the cilantro, and serve with lime wedges and crusty bread.
