Red Chile Mussels with Cilantro Pesto (New Mexico Style)
A little kick from New Mexico red chile powder sets my Red Chile Mussels with Cilantro Pesto apart from all the rest... finished with a vibrant cilantro pesto, they're sure to be a new favorite for bivalve lovers!
Red Chile Mussels 1 tablespoon olive oil 1 medium red or yellow onion 1 1 teaspoon garlic minced 1 tablespoon Mexican oregano (leaves) 2 teaspoons ground cumin 2 cups seafood, fish, or shrimp stock ¼ cup New Mexico ground red chile sea salt/fresh ground pepper to taste 1 ½ pounds mussels cleaned (see notes) Cilantro Pesto 1 bunch cilantro large stems removed (about 1 cup packed) ¼ cup pepitas lightly toasted in a dry pan 3 cloves fresh garlic ⅓ cup olive oil plus or minus ¼ cup grated parmesan
Cilantro Pesto Add cilantro, pepitas, and garlic to the bowl of a food processor. Pulse until finely minced. Slowly pour in the olive oil with the machine running until you reach the desired consistency. Add the parmesan and pulse briefly to combine. Set aside. Red Chile Mussels To a dutch oven or deep saucepan with a lid, add the olive oil, chopped onion, and garlic over medium-high heat. Cook until the onion softens and is nearly transparent. Do not brown. Add the cumin and Mexican oregano. Cook an additional 1-2 minutes until fragrant. Stir the red chile into the stock (break up any lumps), and add to the pan. Cover and simmer until ready to add the mussels, but at least 5 minutes. Add the prepared mussels, and replace the lid. Simmer 5 minutes until the mussels are open. Ladle the liquid over the mussels, and cover until ready to serve. To Serve: Ladle the mussels and their broth into bowls, and spoon the cilantro pesto over top. Enjoy!
If you need a tutorial on cleaning mussels see How to Prepare Fresh Mussels Like a Boss.
(approximation from MyFitnessPal.com): 411 calories; 47 g protein; carbohydrates 19 g; fat 16 g. Macronutrients
Calories: 411 kcal