Mussels in a
Chili Pesto Broth
Fresh steamed mussels in a chili pesto sauce will tickle your taste buds.
Recipe Type: Appetizer Recipe Yield: 4 Servings
- 2 dried ancho chilies and New Mexican chilies soaked in warm water for 5 - 10 minutes, reserve soaking liquid
- 3 cloves garlic, coarsely chopped
- ¼ cup + 2 tbsp. (90 g) of chopped fresh cilantro
- 2 tbsp. (30 g) pine nuts
- ½ cup (120 ml) extra virgin olive oil
- 2 tsp. (10 ml) honey
- 2 pounds (908 g) cultivated mussels
- 1 cup (250 g) Ontario greenhouse yellow, red and orange bell peppers, finely diced
- 2 cups (500 ml) dry white wine
- Kosher salt and fresh ground pepper to taste
- Fresh cilantro leaves to garnish
- Remove the chilies from the warm water. Remove the seeds and chop coarsely. Reserve the liquid.
- In a food processor, combine chilies, ¼ cup (60 ml) of the soaking liquid, ¼ cup (60 g) of cilantro, pine nuts and garlic. Process until smooth.
- While the motor is running on slow, add the extra virgin olive oil until blended. Season with salt and pepper. This is the red chili pesto to be added later. Set aside.
- Bring the wine to a boil in a large pot over high heat. Add the mussels. Cover and steam until the shells open (3 to 5 minutes). Discard any unopened mussels. Transfer the mussels to 4 large bowls with a slotted spoon.
- Bring the cooking liquid to a boil and reduce by half. Whisk in the red chili pesto and honey. Season with salt and pepper to taste.
- Stir in 2 tbsp. (30 g) of cilantro and the diced Ontario greenhouse bell peppers.
- Pour the mixture over the mussels and serve immediately.
- Garnish with cilantro leaves, if desired.