Mussels in Smoky Poblano-Cilantro Broth
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
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
Instructions:
Yield: Serves 4 (serving size: about 12 mussels and 1/4 cup liquid)
Preheat broiler to high.
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 and fold to close tightly. Let stand 10 minutes. Peel, and discard skins. Chop chile.
Combine chopped chile, wine, shallots, 3 tablespoons cilantro, salt, and next 4 ingredients (through clam juice) in a Dutch oven and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add mussels and cover and cook 3 minutes or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.
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 and toss gently. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately.
From thebittenword.com