Steamed Mussels in a Red Chile Broth

• 2 garlic cloves
• 4 tomatoes, sliced
• 2 dried New Mexico chiles, seeded
• 1 14 cups fish stock
• 23 cup water
• 2 tablespoons olive oil
• 2 lbs mussels, scrubbed and de-bearded
• 23 cup light cream (optional)
• salt & freshly ground black pepper, to taste
• ground paprika, to taste

1. Roast the garlic and tomatoes in a preheated oven at 300F for 1 hour.
2. Set aside.
3. 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.
4. Heat 1 tbs of the olive oil in a pan and saute the garlic and tomato until reheated.
5. Add the mussels, stir in the broth, cover, and steam for about 5 to 7 minutes until the mussels have opened.
6. Discard any that remain closed.
7. Taste and adjust the seasoning.
8. Stir in the cream, if using, and serve immediately with a sprinkling of ground paprika, accompanied by toasted sourdough bread.

garlic, tomatoes, mexico chiles, fish stock, water, olive oil, mussels, light cream, salt, ground paprika

Taken from www.food.com/recipe/steamed-mussels-in-a-red-chile-broth-491144 (may not work)