Mussels in Smoky Poblano-Cilantro Broth

Lynette !


Quick dinner you can serve with a salad and ciabatta bread!


★★★★★ 1 vote

15 Min
25 Min
Stove Top


  • 1
    poblano chile
  • 1 c
    dry white wine
  • 1/4 c
    shallots, chopped
  • 1/4 c
    fresh cilantro, chopped, divided
  • 1/4 tsp
    kosher salt
  • 1/4 tsp
    black pepper, freshly ground
  • 1/4 tsp
    hot smoked paprika
  • 3 clove
    garlic, sliced
  • 8 oz
    bottled clam juice
  • 48
    mussels, scrubbed and debearded (about 2 pounds)
  • 1 Tbsp
    fresh lime juice
  • 1 Tbsp
    unsalted butter

How to Make Mussels in Smoky Poblano-Cilantro Broth


  1. Preheat your broiler to high.
  2. Place the poblano chile on a foil-lined baking sheet; broil 3 inches from the 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 the skins. Chop the chile.
  3. Combine the chopped chile, wine, shallots, 3 tablespoons cilantro, salt, and next 4 ingredients (through clam juice) in a Dutch oven; bring to a boil. Cover; reduce heat, and simmer for 8 minutes.
  4. Add the mussels; cover and cook for 3 minutes or until the shells open. Remove the mussels from the pan with a slotted spoon. Discard the unopened shells. Keep warm.
  5. Bring the wine mixture to a boil over high heat; cook until the mixture is reduced to 1 cup. Stir in the lime juice and butter. Pour the liquid over the mussels; toss gently. Sprinkle with the remaining 1 tablespoon cilantro. Serve immediately.

Printable Recipe Card

About Mussels in Smoky Poblano-Cilantro Broth

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southwestern
Dietary Needs: Low Fat, Low Carb
Other Tag: Quick & Easy
Hashtags: #mussels, #poblano

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