Steamed Mussels with Lime & Cilantro

Ingredients

• 1 medium carrot, peeled and cut into small dice
• ½ to 1 tsp. Asian chile sauce, such as Sriracha, or other hot sauce (optional)
• Kosher salt
• ¹/₃ cup loosely packed cilantro leaves and tender stems, coarsely chopped
• 2 cloves garlic, minced (about 1 Tbs.)
• Finely grated zest and juice of 1 lime
• 2 Tbs. extra-virgin olive oil
• + 4 more ingredients
• • 1 large fresh jalapeño, seeded and minced
  • ½ cup heavy cream
  • 4 lb. mussels
  • ½ cup dry white wine or white vermouth

Rinse the mussels in a colander under cold water, scrub the shells thoroughly, remove the tough, wiry beards, and discard any mussels with broken or gaping shells. While the mussels drain, heat the oil in a large, wide pot over medium- high heat. Add the carrot and jalapeño and sauté, stirring oc...

View full recipe at Fine Cooking