This dish is from Chamber Restaurant in Vancouver, British Columbia. Chef/owner Nico Schuermans grew up in Africa and trained at the prestigious CREPAC School of Culinary Arts in Belgium. Congolese or, in French, Congolaise, refers to the colonization of the Congo by Belgium from 1908 to 1960, followed by independence as what is now the Democratic Republic of the Congo (DRC). Congolaise means an inhabitant or native of the Congo region” and La Congolaise is the national anthem. Despite the torrid back story, this dish demonstrates what happens when cultures combine and share their history and food. Being of Belgian origin, it typically would be served with fries (frites) and aioli, but grilled sourdough seems better for mop-ping up the sauce from the bowl. Please note that these measurements are starting points to guide the chef towards the flavors they want, but require the individual to add or subtract as their taste guides them.
– Bill Foss, Fish
Ingredients
- 1 pound fresh mussels
- 1-2 tablespoons extra-virgin olive oil
- ⅛ red onion, cut into julienne
- ¼ tablespoon minced garlic
- ¼ tablespoon ground fennel seed
- ¼ tablespoon ground coriander seed
- ¼ tablespoon coarse black pepper
- 1 cup coconut milk (Thai Island is what we use, based on viscosity and sweetness. Each brand is different, so caveat emptor. You do you.)
- ½ cup diced tomatoes
- ½ tablespoon adobo purée (recipe following)
- ¼ cup lemon juice
- ½ cup fresh cilantro leaves
- ¼ tablespoon toasted cumin seeds (Yes, you must toast the cumin. You will appreciate the difference.)
- Salt and freshly ground pepper
Preparation
Scrub the mussels under running water, removing any beards; set aside.
In a large frying pan over medium high heat, warm the olive oil. Add the onion and garlic and cook, stirring, until tender, reducing the heat to medium if the ingredients begin to brown. Add the cleaned mussels, then scatter the fennel seed, coriander seed, toasted cumin seed and black pepper over the top. Add the coconut milk, tomatoes, adobe puree and lemon juice. Season to taste with salt and pepper. Sauté until the mussels have opened; discard any mussels that remain closed. Taste and adjust the seasonings, if needed. Transfer to a serving bowl. Scatter fresh cilantro over theh top and serve. Serves 1.
