Steamed Mussels in a Red Chile Broth

  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)

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