Mussels in Red Chili Broth
"This recipe is spicy, spicy, spicy...it can be toned down by using a milder chili powder. Make sure you have some nice fresh bread to dip in the broth."
- Ready In:
- 18mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 2 medium garlic cloves, peeled, thinly sliced
- 2 tablespoons finely chopped onions
- 1 (2 lb) bag mussels
- 1 tablespoon ground dried chipotle powder
- 1 cup canned reduced-sodium fat-free chicken broth
- 1⁄4 cup dry vermouth
- 2 tablespoons chopped fresh cilantro (optional)
- 1⁄4 teaspoon salt (to taste)
directions
- In a large pot heat the oil over medium heat.
- Saute garlic and onion 2 minutes, stirring frequently so garlic doesn't burn.
- Add the chili powder;cook, stirring, about 30 seconds.
- Add the mussels and all remaining ingredients.
- Cover and cook until mussels open, about 5 minute (Discard any that don't open).
- Serve in shallow bowls with the broth.
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RECIPE SUBMITTED BY
cookCol
rochester, NY
<p>i live in rochester, ny. I am the office manager for a pediatric dentist here in rochester, a job i've been doing for 15 years. I love to read, and cook and read cookbooks. I also love sports, baseball and football especially. Go Giants!!!!</p>
