Mussels In Pasilla Broth With Corn Jícama And Cilantro Recipes

Steps:

• Remove as much of the corn silk as possible. Trim off the stalk ends from the cob. Stand the ears up on a cutting board and, using a short sharp knife, shave off the kernels. Get as much of the kernels as possible without cutting into the cob and be careful, the kernels have a tendency to fly all over the kitchen.
• Put the corn kernels, mussels, and 1/2 cup water in a wide deep skillet or Dutch oven. Cover and bring to a boil over medium-high heat. Steam, shaking the pan occasionally, just until the mussels open up, 3 to 5 minutes.
• While the mussels are steaming, toss the tomato, red onion, yellow pepper, cilantro, olive oil, garlic, chile, and lime juice together in a bowl. Season with salt and pepper, to taste.
• When the mussels are open, scoop them out with a skimmer and put them in a serving bowl large enough to hold them comfortably. Add the tomato mixture to the mussel steaming liquid, give it a quick stir and pour everything in the pan over the mussels. Serve hot, warm or at room temperature.

Steps:

• Simmer stock and pasilla chilies in heavy medium saucepan over medium heat until chilies are soft, about 20 minutes. Strain pasilla broth into medium bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
• Heat oil in heavy large pot over medium-high heat. Add onion, corn, and garlic; sauté 1 minute. Add pasilla broth, mussels, butter, and lime juice. Cover and simmer until mussels open, about 2 minutes. Uncover; stir in jicama and cilantro. Season broth to taste with salt. Transfer mussels with broth to large bowl (discard any mussels that do not open). Serve, passing lime wedges separately.
• Available at Latin American markets and in the produce section of some supermarkets.

Steps:

• In a 4-quart pot over medium heat, add the oil. Add the ginger, garlic, cumin, black peppercorns, asafoetida, and salt. Cook, stirring constantly, for 1 minute. Add the tomatoes and cilantro and cook for 5 minutes, stirring occasionally. Add 2 cups of water and cook for 8 minutes on a low heat. Add the mussels, cover and cook for 5 to 6 minutes, or until the mussels are opened. Remove from the heat. Transfer the mussels and broth to a serving bowl and finish with the tempered oil.
• To make the Tempered Oil:
• In a small pan over medium heat, add oil. Add the curry leaves and mustard seeds; when the mustard seeds begin to pop, remove the oil from the flame, about 30 seconds. Drizzle the oil over the mussels and broth.

Steps:

• Reserve 4 small sprigs of cilantro for garnish. Remove the leaves from the stems of the rest, and discard the stems. Rinse and dry the leaves, and set them aside. You should have about 1 1/2 cups of loosely packed cilantro leaves.
• Heat the oil in a heavy 3-quart saucepan. Add the scallions, garlic and chilies, and saute a few minutes over medium heat until soft but not brown. Add the wine and lime juice, bring to a boil, then add the mussels.
• Cover, and cook until the mussels open, about 8 minutes. Using a slotted spoon, remove the mussels from the pan, and place in a bowl. Cover to keep warm.
• Return the saucepan to the stove, add the cilantro and simmer a few minutes, until the cilantro wilts. Place the contents of the saucepan in a blender, and puree. Pour back into the saucepan, add the cream and bring to a simmer. Return the mussels to the saucepan, cover and reheat briefly.
• To serve, place the mussels in 4 soup plates and spoon the sauce over each portion.
• Garnish with the reserved sprigs of cilantro.