Mussels with Smoked Chilli and Garlic Butter
February 3, 2016
These Mussels with Smoked Chilli and Garlic Butter are so delicious and easy to prepare. Note - Mussels that do not close when tapped are dead and should be tossed out.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Ingredients
Salt and freshly ground black pepper to taste
1 poblano or New Mexico green chile, seeded and diced
1 red bell pepper, seeded and diced
2 to 3 tablespoons garlic, coarsely minced
1 tablespoon chipotle seasoning
1 to 2 tablespoons smoked paprika (mild or hot)
3 to 3½ pounds black mussels, rinsed and de-bearded
2 cups dry but fruity white wine
¾ cup fish or chicken stock or water
Directions
1Heat a large skillet or saucepan over high heat. Add olive oil, season with salt and pepper, and add the diced chiles, pepper, and onion. Sauté until color begins to develop, add the garlic, and cook until slightly browned.
2Add the chipotle seasoning, paprika, and cumin, and stir briefly; then add the mussels.
3Stir well and sauté for about 1 minute; then deglaze with the Pernod, followed by the wine (be careful, as the alcohol may flame).
4After the flames subside, add the stock or water, red chilli pepper, and lemon juice. Cover and steam over high heat until the mussels open (about 4 to 5 minutes).
5Add the parsley and butter, and mix well over the heat until all of the butter is incorporated. Discard any unopened mussels, adjust the seasonings, and serve.
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