José Madrid's Chipotlé Steamed Mussels with Coconut Milk

Instructions

1. Heat oil in heavy large pot over medium heat.
2. Add carrot and celery and sauté until tender.
3. Stir in coconut milk, wine, chicken stock; bring to a boil over high heat to reduce to 2 cups, about 15 minutes.
4. Stir in José Madrid's Chipotlé.
5. Add mussels, cover and cook until mussels open, about 5 minutes.
6. Transfer mussels to large bowl and serve. (Discard any mussels that do not open.)