Ingredients
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1 cup (240 milliliters) chai tea
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1 cinnamon stick
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2 cardamom pods
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2 cloves
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1/2 cup (120 milliliters) milk
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2 tablespoons (30 milliliters) canola oil
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1/2 cup (120 milliliters) heavy cream
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1 teaspoon (5 milliliters) ginger, grated
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2 shallots, diced
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900 grams fresh mussels
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Juice of 1 lime
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Salt and pepper, to taste
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1 tablespoon (15 milliliters) chopped cilantro, to garnish
Directions
- In a sauce pan, combine chai tea, milk, cinnamon stick, cardamom pods and cloves.
- Bring to a simmer over medium heat and steep for ten minutes.
- Remove from heat and aside.
- In a large frying pan, heat oil over medium-high heat.
- Add ginger, garlic and shallots.
- Cook for one minute, and add mussels and chai tea mixture.
- Cover and cook for four to five minutes.
- Once all the mussels have opened up completely, add cream, butter and lime.
- Mix well and let liquid reduce by a third.
- Adjust seasoning with salt and pepper.
- Remove from heat, and serve immediately.
- Garnish with chopped cilantro.
- Serve with chick pea bread (see recipe).
