Mussels with Hot Pepper and Garlic
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.
Ingredients:
60 mussels in the shells
16 small garlic cloves
4 spring onions
3 small chile peppers
10-15 sprigs coriander
3-4 tsp sugar (or to taste)
2-3 Tbsp light soy sauce
4 Tbsp peanut oil
Instructions:
Clean the mussels very thoroughly, place into the deep saucepan, cover with the lid.
Stirring occasionally keep on the heat until all shells are open.Remove from the heat and strain the cooking juices.
Chop finely 8 garlic cloves, the rest cut in halves. Clean the chiles, discard the seeds, slice finely.
Heat the oil in the pan and fry the garlic halves until nice and golden, transfer the garlic onto a paper towel.
Sprinkle mussels with the sugar, add the chopped garlic, pepper and soy sauce, stir gently. Transfer the mussels into a vapor pan and cook for 2-3 min. Serve the mussels garnished with the chopped herbs and fried garlic.
From carina-forum.com.