Created by TeresaS on December 22, 2015
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.