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Photo: Brian Woodcock; Styling: Cindy Barr Photo by: Photo: Brian Woodcock; Styling: Cindy Barr

Mussels in Smoky Poblano-Cilantro Broth

Serve with Green Salad with Simple Vinaigrette and Goat Cheese Crostini. All mussels are sustainable stars. They're surprisingly affordable, too.

Cooking Light APRIL 2013

  • Yield: Serves 4 (serving size: about 12 mussels and 1/4 cup liquid)
  • Hands-on:20 Minutes
  • Total:30 Minutes

Ingredients

  • 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

Preparation

1. Preheat broiler to high.

2. 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.

3. 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.

4. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 170
  • Fat: 5.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 15.2g
  • Carbohydrate: 9.1g
  • Fiber: 0.6g
  • Cholesterol: 43mg
  • Iron: 5.2mg
  • Sodium: 589mg
  • Calcium: 51mg
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Mussels in Smoky Poblano-Cilantro Broth recipe

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