Green Chile Mussels
|Menu Part||Appetizer/Small Plate|
A steaming bowl of mussels is topped with a deliciously seasoned, spicy broth. Serve with plenty of bread to mop up all those juices.
4 poblanos, roasted and peeled
2 jalapeños, roasted and peeled
5 tomatillos, coarsely chopped
1⁄2 cup cilantro, chopped
3 tbsp. olive oil
1⁄2 cup lime juice
Salt and pepper
6 lb. mussels
2 cups white wine or broth
1. In a food processor, combine poblanos, jalapeños, tomatillos, and cilantro. Mix until completely blended.
2. Slowly add olive oil, then lime juice. Season with salt and pepper. Transfer mixture to a small saucepan and gently heat.
3. Wash and sort the mussels, removing pieces of protruding beard.
4. In a large pot, bring liquid to a simmer. Add mussels, cover, and raise heat to medium-high. When mussels have opened, transfer to a large bowl. Pour additional chile mixture over mussels.