Steamed Mussels With Pasilla Pepper Cream, Shallots And Tarragon

Recipe Ingredients

1		Dried pasilla pepper - seeded, stemed
1 cup	237ml	Heavy cream
1/2 tablespoon	7.5ml	Spanish paprika
1/2 cup	118ml	Shallots - cleaned, and
		Thinly sliced
2 teaspoons	10ml	Minced garlic
1 cup	237ml	Dry white wine
2 cups	474ml	Clam juice
2 lbs	908g / 32oz	Mussels - debearded, washed
2 tablespoons	30ml	Chopped fresh tarragon
1 tablespoon	15ml	Chopped fresh chives

Recipe Instructions

Preheat oven to 400 degrees.

Place the pasilla pepper on a pie tin and toast in preheated 400 degree oven for about 10 minutes. In a small saucepan, over medium heat, bring the cream to one short boil. Lightly crumble the pasilla pepper and add to warm cream along with paprika. Stir to combine, set aside to steep for about 20 minutes.

Place the infused cream mixture into a blender and puree until smooth. Strain the mixture through a fine strainer, discard the pepper pulp and reserve the pepper cream.

In a large acid resistant pot with a tight fitting lid, combine the shallots, garlic, wine and clam juice. Bring to a boil over high heat and reduce by half, about 10 minutes. Add the mussels. Cover the pot and cook over high heat until the mussels open, about 3 to 5 minutes. Stir in the pasilla cream, tarragon and chives. Serve in 4 individual bowls.

This recipe yields 4 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0023) - from - the TV FOOD NETWORK

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