1. Preheat broiler to high.
2. Place chile on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel, and discard skins. Chop chile.
3. Combine chopped chile, wine, shallots, 3 tablespoons cilantro, salt, and next 4 ingredients (through clam juice) in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add mussels; cover and cook 3 minutes or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.
4. Bring wine mixture to a boil over high heat; cook until mixture is reduced to 1 cup. Stir in lime juice and butter. Pour liquid over mussels; toss gently. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately.
Amount per serving
Calories: 170 Fat: 5.6g Saturated fat: 2.3g Monounsaturated fat: 1.4g Polyunsaturated fat: 0.9g Protein: 15.2g Carbohydrate: 9.1g Fiber: 0.6g Cholesterol: 43mg Iron: 5.2mg Sodium: 589mg Calcium: 51mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (244g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 61.4mg||19 %|
|Sodium 575.4mg||20 %|
|Potassium 748.3mg||20 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11.1g|
|Protein 23.7g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 220
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