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Guajillo Chili Mussels | Fork in the Kitchen - An easy, flavorful, elegant dinner for two!

Guajillo Chili Mussels


  • Author: Becca
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x

Description

An easy, flavorful, elegant dinner for two!


Scale

Ingredients

  • 4 dried guajillo chiles
  • 1 cup + 1/2 cup vegetable stock
  • 1 15 oz. can fire roasted diced tomatoes
  • 2 1/2 Tablespoons butter
  • 1 Tablespoon ginger, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 teaspoon coarse sea salt
  • Small pinch of saffron
  • 1/2 cup white wine
  • 1 lb. fresh mussels in shell, cleaned and debearded
  • 1/4 cup cilantro, chopped
  • Bread or french fries for serving
  • Optional: lime (or lemon) wedges to squeeze

Instructions

  1. Microwave whole dried chilis for approximately 15 seconds until pliable. If needed, microwave 15 additional seconds. Cut the tops of the dried chilis, and create a split down the side using kitchen shears. Remove seeds and any large ribs. Cut into 1/2 inch pieces. Place in a microwave safe bowl with 1 cup vegetable stock. Microwave for 4-5 minutes, checking halfway through for “tenderness”.
  2. Using a food processor, blend together the peppers and 1-2 Tablespoons of the stock it cooked in (keep the rest! you’ll use it later). Puree until a paste forms. Add the tomatoes, with some of the liquid drained. Puree until mixed. You may want to strain out the sauce if there are still tough skins, but I generally just leave it.
  3. In a large stock pot or dutch oven, heat butter over medium-high heat. Add finely chopped ginger and garlic, salt, and saffron. Cook for 1 minute, stirring continuously. Add white wine. Add tomato and chili mixture, stirring to combine. Add the remaining vegetable stock in which the peppers cooked in. Simmer for 3-4 minutes; taste for salt and pepper levels, adjusting as needed. Add the additional 1/2 cup of vegetable stock to thin out the sauce – add more depending on personal preference for mussel broth (it will be a little on the thicker side).
  4. Add the cleaned mussels to the pot, cover, and cook for approximately 5 minutes, if some mussels are still closed at this point, cook for an additional 1-2 minutes. At this time, discard any unopened mussels.
  5. Top with cilantro and serve with bread to sop up the broth. Finish with a lime or lemon squeeze if desired.

Notes

Check out this article to learn how to clean and debeard mussels!

  • Category: Dinner
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