Real Recipes From Real Home Cooks ®

mussels in smoky poblano-cilantro broth

(1 rating)
Recipe by
Lynette !
Gulf Breeze, FL

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

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For mussels in smoky poblano-cilantro broth

  • 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.