2 small fresh red-hot chilies, seeded and
finely chopped
2 garlic cloves
6 fresh cilantro sprigs, leaves removed and
stems finely chopped
2 tbsp olive oil
2 medium white onions, finely chopped
4½lb (2kg) mussels in their shells
6 ripe tomatoes, coarsely chopped
2 bay leaves
1¼ cups canned coconut cream or
coconut milk
juice of 2 limes plus extra limes, cut into
wedges, for garnish
sea salt and freshly ground black pepper
1Using a mortar and pestle, crush the chilies with the garlic and salt. Add the
cilantro stems and work into a paste. Heat a large heavy pan over mediumhigh
heat. Cook the chili paste in the oil. Add the onion and cook for 3 minutes or
until softened. Tap each mussel lightly on the work surface, and discard any that
do not open, then add the mussels, tomato, and 2 cups water to the onion
mixture. Cover and cook for 3 minutes. Add the bay leaves and continue cooking
until the mussels open (discard any unopened mussels). Remove from the heat,
and transfer the mussels and onion to a bowl. Let cool. Strain the cooking liquid
through a sieve and set aside.
2Prize open the mussels completely; remove the meat and discard the
shells. Place two-thirds of the mussel meat in a food processor with the
cooled tomato and onion mixture. Purée with the coconut cream until smooth.
Return the purée to the heavy pan with the strained mussel cooking liquid and
another 2 cups water, bring to a boil, then reduce the heat and simmer for
10 minutes. Add the reserved whole mussels to the pan, season well with
salt and pepper, and add the lime juice.
3Taste the soup. It should be rich and creamy, with a good base of chili flavor.
The lime juice cuts through the richness to ensure the soup has a perfect
balance of flavors, rather than being cloying. Serve hot in small cups or shot
glasses, with each serving garnished with a lime wedge.
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