Try this Steamed Mussels with Pasilla Pepper Cream, Shallots And Tarr recipe, or contribute your own.Suggest a better description
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. Per serving: 2088 Calories (kcal); 110g Total Fat; (51% calories from fat); 120g Protein; 116g Carbohydrate; 581mg Cholesterol; 4649mg Sodium Food Exchanges: 1/2 Grain(Starch); 15 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 18 Fat; 3 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0023 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1547g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 466 (74%)|
|Amt Per Serving||% DV|
|Total Fat 51.8g||69 %|
|Saturated Fat 29.3g||147 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 172.1mg||53 %|
|Sodium 1465.4mg||51 %|
|Potassium 1533.9mg||40 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 7.2g|
|Protein 23.8g||34 %|
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Calories per serving: 631
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