Mussels In Smoky Poblano-Cilantro Broth Recipe

Name: Mussels In Smoky Poblano-Cilantro Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano chile; 1 cup dry white wine; 1/4 cup shallots chopped; 1/4 cup chopped fresh cilantro divided; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper freshly; 1/4 teaspoon hot smoked paprika; 3 garlic cloves sliced; 8 ounces clam juice; 48 mussels about 2 pounds, scrubbed and debearded; 1 tablespoon fresh lime juice; 1 tablespoon unsalted butter

Servings: persons

1 poblano chile
1 cup dry white wine
1/4 cup shallots chopped
1/4 cup chopped fresh cilantro divided
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper freshly
1/4 teaspoon hot smoked paprika
3 garlic cloves sliced
8 ounces clam juice
48 mussels about 2 pounds, scrubbed and debearded
1 tablespoon fresh lime juice
1 tablespoon unsalted butter

1
Preheat broiler to high
2
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; fold to close tightly. Let stand 10 minutes. Peel and discard skins. Chop chile.
3
Combine chopped chile, wine, shallots, 3 tbsp cilantro, salt, and next 4 ingredients (through clam juice) in a dutch oven; bring to a boil. Cover, reduce heat and simmer, 8 minutes. Add mussels; cover and cook 3 minute or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.
4
Bring wine mixture to a boil over high heat; cook until mixture is reduce to 1 cup. Stir in lime juice and butter. Pour liquid over mussels; toss gently. Sprinkle with remaining 1 tbsp cilantro. Serve immediately.

142

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 poblano chile, 1 cup dry white wine, 1/4 cup shallots chopped, 1/4 cup chopped fresh cilantro divided, and more.

Yes, Mussels In Smoky Poblano-Cilantro Broth 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 Smoky Poblano-Cilantro Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions