Steamed Mussels in a Red Chile Broth

Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

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

Ingredients Nutrition

Directions

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