Steamed Mussels In Red Chile Broth

4
Servings
60m
Prep Time
15m
Cook Time
1h 15m
Ready In


"This is another recipe out of my cookbook called "Chiles"...enjoy!"

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Roast the garlic and tomatoes in a preheated oven at 300°F for 1 hour. Set aside.

Step 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.

Step 3

Heat 1 tbs of the olive oil in a pan and saute the garlic and tomato until reheated.

Step 4

Add the mussels, stir in the broth, cover, and steam for about 5 to 7 minutes until the mussels have opened.

Step 5

Discard any that remain closed.

Step 6

Taste and adjust the seasoning.

Step 7

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.

Related

ImPat

Teresa you have out done yourself once again this was oh so good - okay I had to use chicken stock (used chicken stock powder) as I thought I still had about a cup of fish stock in the freezer but no in the stock draw I had chicken, beef and lamb but no fish but knew my home made chicken stock would have been too strong for this recipe so resorted to the commercial product. Now the chillies no New Mexico here but did have dried Thai chillies so used 2 of those and blended seed an all like spicy and the end result was one OMG good dish. I had a kilo of de-bearded mussels (well only 6 actually were de-bearded and 5 were either broken or would not close so were tossed) but cooked as directed but did not use the optional cream and pigged out on all the mussels and mopped up most of the broth with some crunchy garlic bread. The only change I would make is to add more than 2 garlic cloves at least 6 (I roasted them with skin on and squeezed out the flesh onto the tomatoes in the pan and as my tomatoes - 500 grams/8 tomatoes were slightly burnt in part I would half them a roast instead of slicing. But the end result was a wow dish, my original plan was I would have mussel meat and broth left over to make up a soup for another meal but well that did not happen I ate all the mussels and sopped up most of the broth with 2 slices of garlic bread. Thank you TeresaS for a really great dinner, made for Billboard Tag Game.

review by:
(17 Jun 2016)