Steamed Mussels In Red Chile Broth
December 22, 2015
"This is another recipe out of my cookbook called "Chiles"...enjoy!"
- Serving Size: 1 (401.9 g)
- Calories 394.8
- Total Fat - 20.5 g
- Saturated Fat - 6.9 g
- Cholesterol - 90.8 mg
- Sodium - 781 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 0 g
- Sugars - 0.1 g
- Protein - 32 g
- Calcium - 126.8 mg
- Iron - 9.5 mg
- Vitamin C - 19 mg
- Thiamin - 0.5 mg
Roast the garlic and tomatoes in a preheated oven at 300°F for 1 hour. Set aside.
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.
Heat 1 tbs of the olive oil in a pan and saute the garlic and tomato until reheated.
Add the mussels, stir in the broth, cover, and steam for about 5 to 7 minutes until the mussels have opened.
Discard any that remain closed.
Taste and adjust the seasoning.
Stir in the cream, if using, and serve immediately with a sprinkling of ground paprika, accompanied by toasted sourdough bread.
Tips & Variations
No special items needed.