Heat olive oil in a large pot over medium heat. Add red onions and sauté for 2 minutes or until softened. Add fennel seed, coriander, cumin seeds and black pepper, and stir to release flavour of spices. Add garlic and mussels and stir.
Add coconut milk, tomatoes, chipotle purée and lemon juice. Season with salt and pepper to taste. Bring to boil.
Cook mussels until they have opened, about 3 minutes. Sprinkle with cilantro leaves and serve immediately, discarding any unopened mussels
** good as a stew base
** I added tomato paste and more lemon juice than called for
Specialties: Lamb, Butterflied Turkey with Stuffing and homemade gravy, Beercan Chicken, and an excellent Mac 'n Cheese. Would rather poke his eye out than eat eggplant.
Specialties: Jambalaya, chicken stew, and pasta shrimp rolls that she only makes once every twenty years
Kristal and Michael (The Monkeys)
Michael: Eats A LOT. Supposedly can cook, as has taken Foods in school, but family has seen little proof of his culinary ability. Requires Pho at least once a week, or gets irritable. Kristal: Living in Sacramento, the healthiest one of us. But could give Michael a run for his money in an eating contest. No contest if we're talkin' bran.
Known for her brunches, in which she will prepare a ridiculous amount of food. Dislikes: Celery, carrots, Cha chaan teng
Favourite Food: Egg. Carb-a-holic.
Master of the pressure cooker and known for being extremely discerning.
Animal dessert maker extraordinaire! Also enjoys fried starches, such as potatoes and tortillas.