Ingredients

The following ingredients have 2 Servings
  • 4 dried guajillo chiles
  • 1 cup + 1/2 cup vegetable stock
  • 1 15 oz. can fire roasted diced tomatoes
  • 2 1/2 Tablespoons butter
  • 1 Tablespoon ginger (finely chopped)
  • 5 garlic cloves (finely chopped)
  • 1 teaspoon coarse sea salt
  • Small pinch of saffron
  • 1/2 cup white wine
  • 1 pound fresh mussels in shell (cleaned and debearded)
  • 1/4 cup cilantro (chopped)
  • Bread or french fries for serving
  • Optional: lime (or lemon wedges to squeeze)

Instruction

  • Microwave whole dried chilis for approximately 15 seconds until pliable. If needed, microwave 15 additional seconds. Cut the tops of the dried chilis, and create a split down the side using kitchen shears. Remove seeds and any large ribs. Cut into 1/2 inch pieces. Place in a microwave safe bowl with 1 cup vegetable stock. Microwave for 4-5 minutes, checking halfway through for "tenderness".
  • Using a food processor, blend together the peppers and 1-2 Tablespoons of the stock it cooked in (keep the rest! you'll use it later). Puree until a paste forms. Add the tomatoes, with some of the liquid drained. Puree until mixed. You may want to strain out the sauce if there are still tough skins, but I generally just leave it.
  • In a large stock pot or dutch oven, heat butter over medium-high heat. Add finely chopped ginger and garlic, salt, and saffron. Cook for 1 minute, stirring continuously. Add white wine. Add tomato and chili mixture, stirring to combine. Add the remaining vegetable stock in which the peppers cooked in. Simmer for 3-4 minutes; taste for salt and pepper levels, adjusting as needed. Add the additional 1/2 cup of vegetable stock to thin out the sauce - add more depending on personal preference for mussel broth (it will be a little on the thicker side).
  • Add the cleaned mussels to the pot, cover, and cook for approximately 5 minutes, if some mussels are still closed at this point, cook for an additional 1-2 minutes. At this time, discard any unopened mussels.
  • Top with cilantro and serve with bread to sop up the broth. Finish with a lime or lemon squeeze if desired.