Steamed Mussels In A Red Chile Broth

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 garlic cloves
• 4 tomatoes, sliced
• 2 dried new mexico chiles, seeded
• 1 1/4 cups fish stock
• 2/3 cup water
• 2 tablespoons olive oil
• 2 lbs mussels, scrubbed and de-bearded
• 2/3 cup light cream (optional)
• salt & freshly ground black pepper, to taste
• ground paprika, to taste

Recipe

• 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.