Cambodian Steamed Mussels

Ingredients

• 14 oz coconut milk reduced-fat canned
• 1 tablespoons jalapeño chilies fresh minced
• 3 cups fat-skimmed chicken broth 
• 1 lb bread french sliced
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon ground turmeric dried
• 4 pounds mussels scrubbed (beards pulled off)
• 1 cup pineapple chunks fresh canned ()
• 1 tablespoon rice vinegar 
• 0.5 teaspoon salad oil 
• 4 servings salt 

Equipment

• bowl
• frying pan
• ladle

Directions

1. Discard any gaping mussels that do not close when the shells are tapped.
2. In a 6- to 8-quart pan over high heat, stir oil and chilies until chilies are limp, 1 to 2 minutes.
3. Add chicken broth, canned coconut milk, ground turmeric, and rice vinegar. Bring mixture to a boil.
4. Add mussels, cover, and cook until shells open, 6 to 10 minutes.
5. Ladle the mussels and broth into wide bowls.
6. Spoon pineapple chunks equally over mussels and sprinkle portions with cilantro. Season to taste with salt.
7. Serve mussels with bread to dip into the broth as you eat.