Steamed Mussels in a Red Chile Broth |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is another recipe out of my cookbook called Chiles ...enjoy! Ingredients:
2 garlic cloves |
4 tomatoes, sliced |
2 dried new mexico chiles, seeded |
1 1/4 cups fish stock |
2/3 cup water |
2 tablespoons olive oil |
2 lbs mussels, scrubbed and de-bearded |
2/3 cup light cream (optional) |
salt & freshly ground black pepper, to taste |
ground paprika, to taste |
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.
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