Caribbean Coconut Mussel and Pumpkin Stew with Cilantro Lime Rice

Instructions

1. 1

   1. Rinse the mussels under cold water, remove any beards if needed, and discard any broken mussels or any that stay open after a gentle tap. Keep chilled until needed.

2. 2

   2. Place the jasmine rice in a saucepan with 360 ml (1 1/2 cups) water, a pinch of salt, and the zest of 1 lime. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, rest for 5 minutes, then fluff with half of the chopped cilantro and 1 tablespoon lime juice.

3. 3

   3. While the rice cooks, heat 1 tablespoon of the oil in a wide pot over medium heat. Add the onion, sweet pepper, garlic, and ginger. Sauté for 3 to 4 minutes until fragrant and slightly softened.

4. 4

   4. Stir in the tomato, pumpkin, thyme, allspice, bay leaf, 1/2 teaspoon salt, and black pepper. Cook 3 more minutes, stirring so the pumpkin gets coated in the aromatic base.

5. 5

   5. Pour in the coconut milk and the seafood stock or water. Once it reaches a gentle simmer, reduce to medium-low and cook for 10 to 12 minutes, until the pumpkin is tender but still holds its shape.

6. 6

   6. Add the mussels, cover the pot, and cook for 5 to 7 minutes, shaking the pot once halfway through, until the mussels open. Discard any that remain closed.

7. 7

   7. Remove the bay leaf. Add 1 to 2 more tablespoons of lime juice and the remaining cilantro. Taste and adjust with the remaining salt if needed.

8. 8

   8. At the same time, preheat a skillet or an oven-safe tray. If using the oven, preheat it to 425°F / 220°C. Toss the ripe plantain with the remaining tablespoon of oil and the brown sugar.

9. 9

   9. Sear the plantain in a skillet over medium heat for 2 to 3 minutes per side, or bake it at 425°F / 220°C for 12 to 15 minutes, turning halfway, until caramelized and tender.

10. 10

    10. Serve a bed of cilantro lime rice on each plate. Spoon the coconut pumpkin mussel stew over or alongside it with plenty of broth. Finish with the caramelized plantain and a little extra lime zest if desired.