Steamed Mussels With Pasilla Pepper Cream, Shallots And Tarragon

Directions

1. Preheat oven to 400 degrees.
2. Place the pasilla pepper on a pie tin and toast in preheated 400 degree oven for about 10 min. In a small saucepan, over medium heat, bring the cream to one short boil. Lightly crumble the pasilla pepper and add in to hot cream along with paprika. Stir to combine, set aside to steep for about 20 min.
3. Place the infused cream mix into a blender and puree till smooth. Strain the mix through a fine strainer, throw away the pepper pulp and reserve the pepper cream.
4. 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 min. Add in the mussels. Cover the pot and cook over high heat till the mussels open, about 3 to 5 min. Stir in the pasilla cream, tarragon and chives. Serve in 4 individual bowls.
5. This recipe yields 4 servings.