Steamed Mussels with Chipotles & Coconut Milk

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1/2 cup peeled carrot
• 1 can coconut milk
• 1 cup chicken broth
• 1 cup dry white wine
• 3 tbsp chopped garlic
• 1/4 cup chopped fresh mint
• 1 1/2 tsp chopped chipotle in adobo
• 2 1/4 lbs mussels, scrubbed, debearded

Heat oil in heavy large pot over medium heat. Add onion and carrot and saute until onion is tender. Stir in coconut milk, broth, wine and garlic; boil over medium heat until reduced to 2 cups. Stir in mint and chiles. Add mussels; cover and cook until mussels open, serve.