Mussels in Pasilla Broth with Corn, Jicama, and Cil

Name: Mussels in Pasilla Broth with Corn, Jicama, and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups chicken stock or canned low-salt chicken broth; 6 dried pasilla chilies* (about 4 ounces), stemmed, halved, seeded; 1 tablespoon 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 tablespoon butter; 2 teaspoons fresh lime juice; 2 cups chopped peeled jicama (about 10 ounces); 1/2 cup (loosely packed) fresh cilantro leaves; Lime wedges

Servings: persons

1 3/4 cups chicken stock or canned low-salt chicken broth
6 dried pasilla chilies* (about 4 ounces), stemmed, halved, seeded
1 tablespoon 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 tablespoon butter
2 teaspoons fresh lime juice
2 cups chopped peeled jicama (about 10 ounces)
1/2 cup (loosely packed) fresh cilantro leaves
Lime wedges

1
Simmer stock and pasilla chilies in heavy medium saucepan over medium heat until chilies are soft, about 20 minutes.
2
Strain pasilla broth into medium bowl, pressing on solids to extract as much liquid as possible.
3
Discard solids in strainer.
4
Heat oil in heavy large pot over medium-high heat.
5
Add onion, corn, and garlic; saute 1 minute.
6
Add pasilla broth, mussels, butter, and lime juice.
7
Cover and simmer until mussels open, about 2 minutes.
8
Uncover; stir in jicama and cilantro.
9
Season broth to taste with salt.
10
Transfer mussels with broth to large bowl (discard any mussels that do not open).
11
Serve, passing lime wedges separately.
12
Available at Latin American markets and in the produce section of some supermarkets.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 cups chicken stock or canned low-salt chicken broth, 6 dried pasilla chilies* (about 4 ounces), stemmed, halved, seeded, 1 tablespoon vegetable oil, 1 cup chopped onion, and more.

Yes, Mussels in Pasilla Broth with Corn, Jicama, and Cilantro falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussels in Pasilla Broth with Corn, Jicama, and Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions