|
Visit The Gourmet Spoon Website often and gather new and exciting
recipes and learn easy-to-master cooking techniques. We'll look
forward to your next visit.
MUSSELS IN RED CHILE PESTO BROTH
Serves 4
Red Chile Pesto
2 ancho chiles
2 New Mexico red chiles, stemmed and seeded
1/4 cup plus 2 tablespoons chopped cilantro
3 cloves garlic, peeled and chopped
2 tablespoons pine nuts
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste
2 cups dry white wine
2 lbs. mussels, scrubbed
2 teaspoons honey
Place chiles in a bowl and cover with hot water. Let stand for 30 minutes, or until softened, then drain, reserving soaking liquid. Remove any remaining seeds, then chop coarsely.
Place chiles in the bowl of a food processor along with 1/4 cup of the soaking liquid, 1/4 cup of cilantro, the garlic and the pine nuts. Process until smooth. With the motor running, slowly add the oil and process until emulsified. Season with salt and pepper.
Bring the wine to a boil in a large pot over high heat. Add the mussels, cover and steam until opened, 3 to 5 minutes. Discard any mussels that do not open. Transfer the mussels to serving bowls with a slotted spoon.
Return the cooking liquid to a boil and reduce by half, 8 to 10 minutes. Whisk in the Red Chile Pesto and honey. Season with salt and pepper to taste, then stir in the remaining 2 tablespoons cilantro. Pour the broth over the mussels and serve immediately.
|
