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Steamed Mussels In Red Chile Broth

Here's how you make Steamed Mussels In Red Chile Broth
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  • Servings: 4
  • Prep: 60m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 garlic cloves
  • 4 (1 1/2 pounds) tomatoes (sliced)
  • 2 dried New Mexico chiles (seeded)
  • 1 1/4 cups fish stock
  • 2/3 cup water
  • 2 tablespoons olive oil
  • 2 pounds mussels (scrubbed and de-bearded)
  • 2/3 cup light cream (optional)
  • Salt & freshly ground black pepper, to taste
  • Ground paprika, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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