• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    Mussels in Broth

    This delicious dish is popular throughout Peru, but is especially prolific in Lima. Warm and comforting, Mussels in Broth is a perfect cold weather recipe.


    Ingredients
    Mussels
    1
    tablespoon
    yellow chili paste
    1
    tablespoon
    Olive Oil
    1/2
    red onion, finely chopped
    1
    clove garlic, chopped
    1
    1/4-inch piece fresh ginger, peeled and chopped
    48
    mussels, cleaned and in their shells
    4
    tablespoons
    white wine
    4
    cups
    vegetable broth
    1
    tablespoon
    cilantro, chopped
    1
    limo chile, seeded, membrane removed and chopped
    2
    small lemons
    *
    salt to taste
    Yellow Chile Paste
    2 1/4
    pounds
    yellow chiles, seeded, membrane removed and cut into pieces
    1
    tablespoon
    vegetable oil
    Directions
    To make yellow chile paste, place chiles in pan with enough cold water to cover. Bring to boil, remove from heat and drain. Repeat process three times, changing water each time.
    Put blanched chiles in blender with vegetable oil and 1 tablespoon water. Blend 5 minutes to form thick paste. Once mixture is well blended, push through strainer (sieve). Set aside.
    Heat olive oil in large pan over low heat. Add onion, garlic, ginger, and yellow chili paste and sauté 5 minutes until onion has softened.
    Add mussels, white wine, and vegetable broth (stock). Cover and bring to simmer. Cook 15 minutes until mussels have opened and cooked through.
    Season with salt to taste and stir through chopped culantro or cilantro (coriander) and limo chile to finish. Ladle broth into large shallow bowls, drizzle with lemon juice, and serve.
    Reprinted With Permission From Peru: The Cookbook

    The base number of servings for this recipe is 4
    OK

    Write a Review