Recipe courtesy of Starfire Contemporary Bistro

Steamed Mussels with Pasilla Pepper Cream, Shallots and Tarragon

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  • Level: Easy
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1 dried pasilla pepper, seeded and stemed

1 cup heavy cream

1/2 tablespoon Spanish paprika

1/2 cup shallots, cleaned and thinly sliced

2 teaspoons garlic, minced

1 cup dry white wine

2 cups clam juice

2 pounds mussels, debearded and washed

2 tablespoons fresh tarragon, chopped

1 tablespoon fresh chives, chopped


  1. 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.