Steamed Mussels with Chiles

American
Appetizers
Fish & Shellfish
PREP TIME:
45 minutes

SERVES:

2

TOTAL COOKING TIME:

30 minutes
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INGREDIENTS
  • 2 tbsp Olive Oil
  • 4 gloves diced fresh garlic
  • 1 1/4 white wine (Sauvignon Blanc)
  • 1 qt fish stock
  • 1/2 cup heavy cream
  • 1 stalk of celery, chopped
  • 1 tbsp fresh thyme, diced
  • 1/4 tsp garlic salt
  • 2 fresh chiles, sliced
  • 2 lbs mussels
  • 2 jalapeño peppers, sliced
  • 4 shallots onions, chopped
  • 1 oz ginger root, peeled and chopped
  • 4 tbsp cilantro, chopped
  • 4 tbsp fresh parsley, chopped
  • 1 tbsp fresh rosemary, diced
  • 1/4 tsp black pepper

DIRECTIONS

  1. 1.
    Heat olive oil in a non-stick pot over low heat. Add garlic, jalapeño peppers, shallots, ginger and celery. Cover and cook for 2-3 minutes or until soft.
  2. 2.
    Add chiles, thyme and rosemary and transfer to a bowl.
  3. 3.
    Add fish stock, white wine, parsley into pot over high heat to boil. Add mussels. Cover and steam for approximately 5 minutes or until mussels open. Remove mussels with a slotted spoon into a serving dish. Discard any mussels that have not opened.
  4. 4.
    Add vegetables from step 1 to the pot. Bring to a boil, reduce to low heat.
  5. 5.
    Add heavy cream, chopped cilantro, parsley, salt, black pepper.
  6. 6.
    Pour sauce over mussels. Serve with garlic french bread.
Garlic Toasted French Bread
INGREDIENTS
  • 4 tbsp salted butter
  • 1 loaf French bread, sliced
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 gloves fresh garlic, diced
  • 1/2 cup parmigiano shredded cheese

DIRECTIONS

  1. 1.
    Melt butter in a non-stick pan over medium heat. Add garlic, cook until light brown. Add salt and pepper. Remove from heat.
  2. 2.
    Brush garlic butter on both sides of french bread slices.
  3. 3.
    Spread parmigiano shredded cheese on top side of each french bread slices.
  4. 4.
    Toast bread in a toaster oven until cheese melted. Remove from toaster and put aside.