Golden fries accompany steamed mussels in a savory broth.
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Nutrition per Serving
Ingredients
Estimated total cost: €18.54 · €3.09/serving
- 2 tablespoons extra-virgin olive oilEst. price €0.12–€0.25
- 1 medium Vidalia onion, roughly chopped (saute until translucent for a sweeter flavor)Est. price €0.40–€0.80
- 4 cloves garlic, roughly chopped (crush with the back of a knife for more intense flavor)Est. price €0.10–€0.20
- 2 poblano peppers, charred, peeled, deseeded, and pureed (roast over an open flame for a smoky flavor)Est. price €1.20–€2.50
- 2 cups premium bottled clam broth (strain before using for a clearer broth)Est. price €3.50–€6.00
- 1 cup unsweetened coconut cream from a can (stir well before measuring)Est. price €1.00–€1.80
- 1 cup baby spinach leaves (add at the end for a pop of color)Est. price €0.50–€1.00
- 1 to 2 tablespoons artisanal honey (adjust to taste for desired sweetness)Est. price €0.30–€0.60
- Kosher salt and freshly ground black pepper (season generously for depth of flavor)Est. price €0.02–€0.05
- 1 cup dry Sauvignon Blanc wine (choose a quality wine for better taste)Est. price €2.50–€4.50
Steps
- 1Begin by heating oil in a Dutch oven or medium pot over medium heat. Sauté the onion until it becomes soft, which should take around 5 minutes. Introduce the garlic to the pot and cook for another 30 seconds. Incorporate the poblano puree and clam juice into the mixture, allowing it to simmer until it reduces by half, stirring occasionally. Finally, add the coconut milk and continue simmering until it also reduces by half, which should take approximately 5 minutes.
- 2Pour the mixture into a blender, then incorporate the spinach and honey. Season the blend with salt and pepper before blending the green chile broth until it reaches a smooth consistency.
Cultural note
Steamed mussels are a classic dish in Mediterranean and Belgian cuisines, often paired with fries. The use of sauvignon blanc wine adds a touch of sophistication to the broth, creating a flavorful and aromatic experience.
Seasonal note
Mussels are best in cooler months, typically from September to April, while poblano peppers and Vidalia onions are in season during the summer. This dish can be enjoyed year-round by using frozen mussels.
Health note
This dish is a good source of protein, healthy fats, and essential vitamins like A, C, and B6. However, it is high in saturated fat, cholesterol, and sodium, so it should be consumed in moderation.
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