Mussels in Smoky Poblano-Cilantro Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Green Salad with Simple Vinaigrette and Goat Cheese Crostini. All mussels are sustainable stars. They're surprisingly affordable, too. Ingredients:
1 poblano chile |
1 cup dry white wine |
1/4 cup chopped shallots |
1/4 cup chopped fresh cilantro, divided |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon hot smoked paprika |
3 garlic cloves, sliced |
1 (8-ounce) bottle clam juice |
48 mussels (about 2 pounds), scrubbed and debearded |
1 tablespoon fresh lime juice |
1 tablespoon unsalted butter |
green salad with simple vinaigrette |
goat cheese crostini |
Directions:
1. Preheat broiler to high.
2. Place chile on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel, and discard skins. Chop chile.
3. Combine chopped chile, wine, shallots, 3 tablespoons cilantro, salt, and next 4 ingredients (through clam juice) in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add mussels; cover and cook 3 minutes or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.
4. Bring wine mixture to a boil over high heat; cook until mixture is reduced to 1 cup. Stir in lime juice and butter. Pour liquid over mussels; toss gently. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately.
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