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Mussels in Red Chile Broth
This dish works well for an appetizer as well as a main course. I serve with Cilantro Lime Rice and Grilled Corn Salad.
Ingredients:
4 dried medium heat peppers, ancho work well and are fairly common
1/4 cup plus 2 tbsp fresh chopped cilantro
3 garlic cloves, minced
2 tbsp pine nuts
1/2 cup olive oil
kosher salt and freshly ground black pepper
2 cups white wine
2 lbs mussels, scrubbed
2 tsp honey
Directions:
Place dried chiles in bowl and cover with boiling water. Let sit for 30 minutes. Remove from their soaking liquid, seed and coarsely chop. Reserve soaking liquid. Put chiles in the food processor, add 1/4 cup soaking liquid, 1/4 cup cilantro, garlic and pine nuts and process until smooth. Slowly add the olive oil and process until emulsified. Season with salt and pepper. This can be made a day ahead and kept in the refrigerator.
Bring the wine to a boil in a large pot over high heat. Add the mussels and cover. Steam until opened about 8-10 minutes. Discard any that do not open. Transfer mussels to 4 large bowls with a slotted spoon.
Return to cooking liquid to a boil and let reduce by half, about 8-10 minutes. Whisk in the red chile pesto and honey. Season with salt and pepper to taste. Pour the mixture over mussels and garnish with cilantro leaves. Serve immediately.
