Mussels in Smoky Poblano-Cilantro Broth

By jeknudson

Tiffany Vickers Davis, Cooking Light

APRIL 2013

Ingredients

• 1 poblano chile
• 1 cup dry white wine
• 1/4 cup chopped shallots
• 1/4 cup chopped fresh cilantro, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon hot smoked paprika
• 3 garlic cloves, sliced
• 1 (8-ounce) bottle clam juice
• 48 mussels (about 2 pounds), scrubbed and debearded
• 1 tablespoon fresh lime juice
• 1 tablespoon unsalted butter
• Green Salad with Simple Vinaigrette
• Goat Cheese Crostini

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler to high.

2. Place chile on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel, and discard skins. Chop chile.

3. Combine chopped chile, wine, shallots, 3 tablespoons cilantro, salt, and next 4 ingredients (through clam juice) in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add mussels; cover and cook 3 minutes or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.

4. Bring wine mixture to a boil over high heat; cook until mixture is reduced to 1 cup. Stir in lime juice and butter. Pour liquid over mussels; toss gently. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately.