Mussels in Pasilla Broth with Corn, Jicama, and Cilantro

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing a lot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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Ingredients:

1-3/4 cups chicken stock or canned low-salt chicken broth
6 dried pasilla chilies (about 4 oz.), stemmed, halved and seeded

1 Tbsp. vegetable oil
1 cup chopped onion
1 cup fresh corn kernels (from about 1 ear)
1 large garlic clove, minced
24 mussels, scrubbed, debearded
1 Tbsp. butter
2 tsp. fresh lime juice
2 cups chopped and peeled jicama (about 10 oz.)
1/2 cup (loosely packed) fresh cilantro leaves
lime wedges

Instructions:

Simmer the stock and pasilla chiles in a heavy medium saucepan over medium heat until the chiles are soft, about 20 minutes. Strain the pasilla broth into a medium bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer.

Heat the oil in a heavy large pot over medium-high heat and add onion, corn, and garlic. Saute for 1 minute, then add the pasilla broth, mussels, butter and lime juice. Cover and simmer until the mussels open, about 2 minutes. Uncover and stir the in jicama and cilantro. Season the broth to taste with salt. Transfer the mussels with broth to a large bowl (discard any mussels that do not open). Serve, passing lime wedges separately.

Makes 4 first course or 2 main course servings.

Recipe from Bon Appétit Magazine, September 2001. Submitted by Dan and Ticha Krinsky, “Tierra” Atlanta, GA.