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Chai tea mussels


  • 1 cup (240 milliliters) chai tea
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 cloves
  • 1/2 cup (120 milliliters) milk
  • 2 tablespoons (30 milliliters) canola oil
  • 1/2 cup (120 milliliters) heavy cream
  • 1 teaspoon (5 milliliters) ginger, grated
  • 2 shallots, diced
  • 900 grams fresh mussels
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 1 tablespoon (15 milliliters) chopped cilantro, to garnish


  1. In a sauce pan, combine chai tea, milk, cinnamon stick, cardamom pods and cloves.
  2. Bring to a simmer over medium heat and steep for ten minutes.
  3. Remove from heat and aside.
  4. In a large frying pan, heat oil over medium-high heat.
  5. Add ginger, garlic and shallots.
  6. Cook for one minute, and add mussels and chai tea mixture.
  7. Cover and cook for four to five minutes.
  8. Once all the mussels have opened up completely, add cream, butter and lime.
  9. Mix well and let liquid reduce by a third.
  10. Adjust seasoning with salt and pepper.
  11. Remove from heat, and serve immediately.
  12. Garnish with chopped cilantro.
  13. Serve with chick pea bread (see recipe).

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