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Ingredientes
- 1Â 3/4 c. chicken stock
- Â Â (or possibly canned low-salt chicken broth)
- 6 x dry pasilla chilies - (abt 4 ounce) stemmed, halved,
- Â Â and seeded
- 1 Tbsp. vegetable oil
- 1 c. minced onion
- 1 c. fresh corn kernels - (from abt 1 ear)
- 1 lrg garlic clove chopped
- 24 x mussels scrubbed, debearded
- 1 Tbsp. butter
- 2 tsp fresh lime juice
- 2 c. minced peeled jicama - (abt 10 ounce)
- 1/2 c. fresh cilantro leaves - (loosely packed)
- Â Â Salt to taste
- Â Â Lime wedges for serving
Direcciones
- Simmer stock and pasilla chilies in heavy medium saucepan over medium heat till chilies are soft, about 20 min. Strain pasilla broth into medium bowl, pressing on solids to extract as much liquid as possible. Throw away solids in strainer.
- Heat oil in heavy large pot over medium-high heat. Add in onion, corn, and garlic; saute/fry 1 minute. Add in pasilla broth, mussels, butter, and lime juice. Cover and simmer till mussels open, about 2 min. Uncover; stir in jicama and cilantro. Season broth to taste with salt.
- Transfer mussels with broth to large bowl (throw away any mussels which don't open). Serve, passing lime wedges separately.
- This recipe yields 4 first-course or possibly 2 main-course servings.
- Comments: Serve this terrific dish with crusty bread and soup spoons so which your guests can enjoy every last drop.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 131 | |
| Calories from Fat 60 | 46% |
| Total Fat 6.78g | 8% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.09g | |
| Cholesterol 9mg | 3% |
| Sodium 202mg | 8% |
| Potassium 331mg | 9% |
| Total Carbs 16.26g | 4% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.75g | 3% |
| Protein 3.25g | 5% |
