Posted by: Dona 08-12-99 12:46 PM
Steamed Mussels with Pasilla Pepper Cream, Shallots and Tarragon
Source: Sara Moulton's Cooking Live SHOW #CP0023
1 dried pasilla pepper, seeded and stemmed
1 cup heavy cream
1/2 tablespoon Spanish paprika
1/2 cup shallots, cleaned and thinly sliced
2 teaspoons garlic, minced
1 cup dry white wine
2 cups clam juice
2 pounds mussels, debearded and washed
2 tablespoons fresh tarragon, chopped
1 tablespoon fresh chives, chopped
Preheat oven to 400 degrees.
Place pasilla pepper on a pie tin and toast in oven for about 10 minutes.
In a small saucepan, over medium heat, bring cream to one short boil. Lightly crumble pasilla pepper and add to warm cream along with paprika. Stir to combine, set aside to steep for about 20 minutes.
Place infused cream mixture into a blender and puree until smooth. Strain mixture through a fine strainer, discard pepper pulp and reserve pepper cream.
In a large acid resistant pot with a tight fitting lid, combine shallots, garlic, wine and clam juice. Bring to a boil over high heat and reduce by half, about 10 minutes. Add mussels. Cover pot and cook over high heat until mussels open, about 3 to 5 minutes. Stir in pasilla cream, tarragon and chives. Serve in 4 individual bowls.
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