Steamed Mussels in a Red Chile Broth Recipe

Directions:

1. Roast the garlic and tomatoes in a preheated oven at 300°F for 1 hour. Set aside.
2. To make the broth, soak the chiles in the stock and water for about 1 hour until softened and limp, puree in a blender and set aside.
3. Heat 1 tbs of the olive oil in a pan and saute the garlic and tomato until reheated.
4. Add the mussels, stir in the broth, cover, and steam for about 5 to 7 minutes until the mussels have opened.
5. Discard any that remain closed.
6. Taste and adjust the seasoning.
7. Stir in the cream, if using, and serve immediately with a sprinkling of ground paprika, accompanied by toasted sourdough bread.