Mussels in Chile-Garlic Cream
Prep: 10 minutes
Cook: 23 minutes • Serves: 4
3 tablespoons unsalted butter
2 shallots, minced
4 garlic cloves, minced
1 tablespoon sambal oelek
2 cups dry white wine such as Sauvignon Blanc or Pinot Grigio
1 cup heavy cream
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon kosher salt
2 tablespoons finely chopped fresh cilantro
1 (8-ounce) French baguette
1.Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells.
2.In large saucepot, melt butter over medium heat. Add shallots; cook 3 minutes, stirring occasionally. Add garlic and sambal oelek; cook 1 minute, stirring occasionally. Increase heat to high; add wine and cream; heat to a simmer. Reduce heat to medium-low; simmer 10 minutes. Add mussels; cover and cook 5 minutes or until mussels open; discard any unopened mussels. Stir in lime juice and zest, salt and 1 tablespoon cilantro.
3.Ladle mussel mixture into serving bowls; sprinkle with remaining cilantro and serve with baguette for dipping.
Approximate nutritional values per serving:
787 Calories, 37g Fat (20g Saturated), 170mg Cholesterol, 1090mg Sodium,
51g Carbohydrates, 1g Fiber, 6g Sugars, 0g Added Sugars, 41g Protein
Grill the baguette to add depth of flavor. Diagonally slice baguette 1/2-inch thick and brush both sides with olive oil. Cook in a grill pan over medium-high heat 2 minutes per side or until grill marks appear and bread is toasted.