- 1 poblano chile
- 1 cup dry white wine
- 1/4 cup chopped shallots
- 1/4 cup chopped fresh cilantro, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot smoked paprika
- 3 garlic cloves, sliced
- 1 (8-ounce) bottle clam juice
- 48 mussels (about 2 pounds), scrubbed and debearded
- 1 tablespoon fresh lime juice
- 1 tablespoon unsalted butter
- Green Salad with Simple Vinaigrette
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- calories 170
- fat 5.6 g
- satfat 2.3 g
- monofat 1.4 g
- polyfat 0.9 g
- protein 15.2 g
- carbohydrate 9.1 g
- fiber 0.6 g
- cholesterol 43 mg
- iron 5.2 mg
- sodium 589 mg
- calcium 51 mg
How to Make It
Preheat broiler to high.
Place chile on a foil-lined baking sheet; broil 3 inches from 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 skins. Chop chile.
Combine 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 8 minutes. Add mussels; cover and cook 3 minutes or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.
Bring wine mixture to a boil over high heat; cook until mixture is reduced to 1 cup. Stir in lime juice and butter. Pour liquid over mussels; toss gently. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately.
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