Mussels With Creme Fraiche, Jalapenos and Cilantro |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sounds good to me! Placed here for safe keeping. Recipe from the October 2008 Edition of Food & Wine. Ingredients:
1/2 cup olive oil |
1 thinly sliced garlic clove |
1 medium shallot, minced |
2 tablespoons thinly sliced pickled jalapeno peppers |
salt & freshly ground black pepper |
4 lbs mussels, scrubbed |
1 1/2 cups bottled clam broth |
1/3 cup creme fraiche |
1/4 cup coarsely chopped cilantro |
1 tablespoon freshly squeezed lime juice |
Directions:
1. In a large, deep pot, heat the olive oil. Add the shallot, sliced garlic and jalapeños, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.
2. Add the mussels and cook, stirring, for 1 minute. Add the clam broth, cover and steam the mussels until they open, about 5 minutes.
3. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
4. Add the crème fraîche and cilantro to the broth, swirling and shaking the pot until combined. Stir in the lime juice.
5. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.
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