Recipe - Steamed Mussels With Pasilla Pepper Cream Shallots And Tarr

1 Dried pasilla pepper; seeded
and stemed
1 cup Heavy cream
One half tablespoon Spanish paprika
One half cup Shallots; cleaned and thinly
; cut or sliced up
2 teaspoon Garlic; minced
1 cup Dry white wine
2 cup Clam juice
2 pound Mussels; debearded and
; washed
2 tablespoon Fresh tarragon; chopped
1 tablespoon Fresh chives; chopped

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.

Converted by MC_Buster.

Per serving: 2088 Calories (kcal); 110g Total Fat; (51% calories from fat);
120g Protein; 116g Carbohydrate; 581mg Cholesterol; 4649mg Sodium Food
Exchanges: One half Grain(Starch); 15 One half Lean Meat; 3 Vegetable; 0 Fruit; 18
Fat; 3 One half Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0023

Converted by MM_Buster v2.0n.