Steamed Mussels in a Red Chile Broth Recipe

Name: Steamed Mussels in a Red Chile Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 4 tomatoes, sliced; 2 dried New Mexico chiles, seeded; 1 ¼ cups fish stock; ⅔ cup water; 2 tablespoons olive oil; 2 lbs mussels, scrubbed and de-bearded; ⅔ cup light cream (optional); salt & freshly ground black pepper, to taste; ground paprika, to taste

Servings: persons

2 garlic cloves
4 tomatoes, sliced
2 dried New Mexico chiles, seeded
1 ¼ cups fish stock
⅔ cup water
2 tablespoons olive oil
2 lbs mussels, scrubbed and de-bearded
⅔ cup light cream (optional)
salt & freshly ground black pepper, to taste
ground paprika, to taste

1
Roast the garlic and tomatoes in a preheated oven at 300F for 1 hour.
2
Set aside.
3
To make the broth, soak the chiles in the stock and water for about 1 hour until softened and limp, puree in a blender and set aside.
4
Heat 1 tbs of the olive oil in a pan and saute the garlic and tomato until reheated.
5
Add the mussels, stir in the broth, cover, and steam for about 5 to 7 minutes until the mussels have opened.
6
Discard any that remain closed.
7
Taste and adjust the seasoning.
8
Stir in the cream, if using, and serve immediately with a sprinkling of ground paprika, accompanied by toasted sourdough bread.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 garlic cloves, 4 tomatoes, sliced, 2 dried New Mexico chiles, seeded, 1 ¼ cups fish stock, and more.

Yes, Steamed Mussels in a Red Chile 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.

Steamed Mussels in a Red Chile Broth

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