3 pounds Mussels (cleaned) Ask a question about this ingredient
4 pieces Garlic Ask a question about this ingredient
5-7 pieces Jalepenos Ask a question about this ingredient
1 cup milk/heavy cream Ask a question about this ingredient
Drizzle a little oil to the Jalapenos and place them on the grill, turning occasionally until fully charred. Once finished, cover the peppers and allow to cool. Then peel off the blackened outer skin.
Ask a question about this stepBlend jalapeno peppers (with seed), cilantro, garlic, and heavy milk to a smooth puree (roast garlic for extra smokiness).
Ask a question about this stepHeat Stock and white wine in a big pot.
Ask a question about this stepThrow the mussels on the grill in a single layer and cover the grill while on medium to high heat. 3-4 minutes later (once most/all mussels have opened) remove the mussels and add to the stock above along with the jalapeno puree.
Ask a question about this stepOnce everything is in the pot, cover for an additional minute to help marry the flavors and ensure mussels are cooked. Garnish with lime and cilantro.
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Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
