Mussels in Red Chili Broth |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This recipe is spicy, spicy, spicy...it can be toned down by using a milder chili powder. Make sure you have some nice fresh bread to dip in the broth. Ingredients:
1 tablespoon olive oil |
2 medium garlic cloves, peeled, thinly sliced |
2 tablespoons finely chopped onions |
1 (2 lb) bag mussels |
1 tablespoon ground dried chipotle powder |
1 cup canned reduced-sodium fat-free chicken broth |
1/4 cup dry vermouth |
2 tablespoons chopped fresh cilantro (optional) |
1/4 teaspoon salt (to taste) |
Directions:
1. In a large pot heat the oil over medium heat.
2. Saute garlic and onion 2 minutes, stirring frequently so garlic doesn't burn.
3. Add the chili powder;cook, stirring, about 30 seconds.
4. Add the mussels and all remaining ingredients.
5. Cover and cook until mussels open, about 5 minute (Discard any that don't open).
6. Serve in shallow bowls with the broth.
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