Chile-Steamed Mussels
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
1 medium red onion, finely chopped
1 red bell pepper, finely chopped
2 jalapenos, seeded and thinly sliced
1 habanero, seeded and thinly sliced
2 cups dry white wine
1 cup tomato sauce
salt and freshly ground pepper
4 pounds black mussels, scrubbed and debearded
4 scallions, thinly sliced
Instructions:
In a large pot, heat the olive oil. Add the garlic, onion, bell pepper, jalapenos and habanero. Cook the mixture over moderately high heat, stirring occasionally, until the onion is golden, about 5 minutes. Add the wine and boil over high heat for 1 minute. Add the tomato sauce, season with salt and pepper and bring to a boil.
Add the mussels, cover and cook, shaking the pot a few times until the mussels open, about 5 minutes; discard any that dont open. Divide the mussels and broth among 8 bowls and sprinkle with scallions and serve.
Recipe by Mario Batali, from the July 2004 issue of Food and Wine Magazine.