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WHB#95: Mejillones in Coconut-Culantro Sauce (EN/ES) edit

1089129041_6109aac342This delicious recipe was specially designed for the WHB #95 which we are honored to host from August 6 - 12, 2007. To participate, check the rules for "Weekend Herb Blogging," then write your post and e-mail me your permalink by 3:00 PM Sunday, Utah time.

In this recipe we are featuring culantro, a strong flavored, aromatic herb from Panama.

About this plant: "Culantro" (Eryngium foetidum) is a strong flavored, aromatic herb native from Mexico and Central, and South America. It is cultivated widely all over the world, and it is used extensively in Latin American and Asian cooking. In Panama we use culantro to prepare "Sancocho de Gallina" (Panamanian chicken soup),  different types of rice, tamales, marinades, sauces, etc. In Puerto Rico it is used to prepare beans, asopao, soups, stews, etc.

2_8The "culantro" is also known as: "recao", "long coriander", "ngo-gai", "spiritweed", "black benny", "recao de monte", "false coriander", "Mexican coriander", among many others.

Medicinally, the leaves and roots are used in tea to stimulate appetite, soothe stomach pains, eliminate gases, improve digestion, and as an aphrodisiac!

This recipe is available in English and Spanish.

Makes 2 servings

Ingredients: 12 mejillones (mussels), 2 TBS olive oil, 1/2 cup chopped onion, 1/2 tsp minced garlic, 1/2 tsp grated ginger, 1/4 tsp minced fresh jalapeno or serrano pepper (optional), 16 oz fresh or canned coconut milk, 1 TBS fresh lime juice, salt to taste, 1 TBS chopped "culantro."

Cooking Instructions: Clean mejillones and set aside. Heat oil and saute the onion, garlic, ginger and jalapeno until the onion becomes translucid (do not brown). Add the coconut milk, lime juice and salt. Bring it to a rolling boil and add the clean mussels and culantro. Cover and simmer until mussels are open (aproximately 5 minutes). Serve warm.

Ingredientes para 2 porciones: 12 mejillones, 2 cucharadas de aceite de oliva, 1/2 taza de cebolla picada, 1/2 cucharadita de pasta de ajo, 1/2 cucharadita de pasta de jengibre, 1/4 cucharadita de pasta de jalapeno o aji serrano (opcional), 16 onzas de leche de coco fresca o de lata, 1 cucharada de jugo de lima, sal al gusto, 1 cucharada de culantro picadito.

Procedimiento: limpiar los mejillones y reservar hasta el momento de uso. Calentar el aceite en una sarten y sofreir la cebolla, ajo, jengibre y jalapeno hasta que la cebolla se torne brillante (ser cuidadosos de NO dorar). Agregar la leche de coco, jugo de limon y sal. Bajo fuego medio llevar a punto de ebullicion y seguidamente incorporar los mejillones y el culantro. Tapar y cocinar a fuego lento hasta que los mejillones se abran (5 minutos aproximadamente). Servir caliente.

Other delicious recipes with Culantro:
Black Beand and Rice with Culantro Chimichurri (EN)
Rondon de Pescado al Estilo Bocatoreno. From Kleph's Kitchen (EN)
Sancocho (Panamanian Chicken Soup). From Kleph's Kitchen (EN)
Tamales Panamenos (Panamanian Tamales). From El Amor por la Cocina (ES)

cooking cookingdiva chef melissa receta recipe shellfish mariscos WHB panama panamagourmet
  • by Chef Melissa
  • August 12, 2007
  • 2:16 am

Comments

Picture of kel @ green olive tree kel @ green olive tree said on...
08.12.07 at 04:49 AM |

Me encanta el cilantro. this is a unique recipe… i hope to try it out. sometimes i use cilantro more like a vegetable than an herb! i’ve got a cilantro avocado hamburger recipe i should post soon.
——-

Picture of Katiez Katiez said on...
08.12.07 at 05:51 AM |

I’m afraid I have the anit-cilantro gene… but I love the rest of the preperation for the mussels!  I would have to substitute flat leaf parsley, maybe…

Picture of Lydia Lydia said on...
08.12.07 at 05:53 AM |

I have seen culantro in my local Latin markets, but never in our main grocery stores. Can you substitute cilantro for culantro and, if so, would you use the same amount? Thanks, Melissa!

Picture of melissa melissa said on...
08.12.07 at 07:30 AM |

Good morning Kel! yes, please do, and send us the link to include it in this week’s roundup!

Katiez: flat parsley would work just fine. Let me know how did you liked it!

Lydia: yes, you could substitute cilantro or parsley for culantro. I would use the same amount, but I would say you can add as much as you want! :D

Have a great Sunday!

Picture of Kalyn Kalyn said on...
08.12.07 at 08:31 AM |

Great entry!  I’ve heard of culantro only one or two times before and have never seen it or tasted it.  Of course I’d be very keen to try some if I found it.  And I love mussels, so I’m quite sure I’d love this dish.  Maybe someday I can come to Panama and we will eat it together!

Picture of melissa melissa said on...
08.12.07 at 10:27 AM |

Absolutely Kalyn! We will have a great time…We are working on some culinary tours and will love that my foodie friends experience them! I’ll keep you posted :D Have a great Sunday!
M

Picture of sillybahrainigirl sillybahrainigirl said on...
08.12.07 at 12:23 PM |

Yummy! Thanks for sharing! Something with calamari next please smile

Picture of sillybahrainigirl sillybahrainigirl said on...
08.12.07 at 12:23 PM |

Yummy! Thanks for sharing! Something with calamari next please smile

Picture of Paz Paz said on...
08.12.07 at 09:02 PM |

All my favorite ingredients are listed here!  wink))  I use culantro to make sofrito.  Yum!  The recipe you’ve posted has me excited!  Yum, yum, yum!

So glad you were able to stop by.

Besitos,

Paz

Picture of Helene Helene said on...
08.13.07 at 04:36 AM |

Thanks for introducing a new herb to me. Great recipe!! smile

Picture of Helene Helene said on...
08.13.07 at 04:36 AM |

Thanks for introducing a new herb to me. Great recipe!! smile

Picture of Helene Helene said on...
08.13.07 at 04:37 AM |

Thanks for introducing a new herb to me. Great recipe!! smile

Picture of Ed Ed said on...
08.13.07 at 05:48 AM |

This sounds great. i love mussels with coconut milk although I’m not sure I’ll find the hern here. I’ll look.

Picture of Stephen Stephen said on...
08.16.07 at 07:40 PM |

Looks great.  I wish I could get culantro here in Seaattle.  My sofrito just isn’t the same without it.

Picture of Larisa .(JavaScript must be enabled to view this email address) said on...
08.17.07 at 07:10 AM |

Hola Melissa, gracias por otra magnifica receta. Yo vivo en Boston y encuentro culantro aca, pero se me marchita rapidisimo en la refrigeradora. Any suggestions for keeping culantro longer??? Thanks!!

Picture of Bessy .(JavaScript must be enabled to view this email address) said on...
10.31.07 at 03:25 PM |

Hola Melisa,me encantan tus recetas,soy de Honduras y me gusta mucho la cocina,aqui lo que mas sobra es el cilantro,gracias!!!!!

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