WHB#95: Mejillones in Coconut-Culantro Sauce (EN/ES) 
This 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.
The "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)
- by Chef Melissa
- August 12, 2007
- 2:16 am
Links Favoritos
Panama
- ETC Blog Panama
- Autoridad de Turismo Panamá
- La Prensa Web
- Presidencia de Panamá
- Panama America
- Municipio de Panamá
Panama Food Lovers
- Bollo Preñao
- Anne Walker's Kalu Yala
- El Amor por la Cocina
- Cocinerita - Aristóloga
- La Mesa de Freddo
- ChowTrek - Road Feasts
- Sandy Dientes
- Cocinova
- Boquete Guide
- VaneValentine Food
Panama Restaurants
Personal Chefs
Latinolicious
Blogs That Cook
Comentarios
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Comments
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.
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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…
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!
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!
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!
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
08.12.07 at 12:23 PM |
Yummy! Thanks for sharing! Something with calamari next please
08.12.07 at 12:23 PM |
Yummy! Thanks for sharing! Something with calamari next please
08.12.07 at 09:02 PM |
All my favorite ingredients are listed here!
)) 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
08.13.07 at 04:36 AM |
Thanks for introducing a new herb to me. Great recipe!!
08.13.07 at 04:36 AM |
Thanks for introducing a new herb to me. Great recipe!!
08.13.07 at 04:37 AM |
Thanks for introducing a new herb to me. Great recipe!!
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.
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.
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!!
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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