ISO: Mussels in Spicy Mexican Broth
I ate the most amazing mussels of my life at Itzocan Bistro in Harlem last week and would like to try to replicate this dish. The broth was a pale orange, translucent but not thick at all. There were tomatoes, garlic (still crunchy, barely cooked), celery, and something to add spice. I think I detected coconut milk. Does this sound familiar to anyone?