Steamed Mussels with Pasilla Pepper Cream Shallots and Tarragon
Ingredients
- 1 dried pasilla pepper, seeded and stemed
- 1 cup heavy cream
- 1/2 tablespoon Spanish paprika
- 1/2 cup shallots, cleaned and thinly sliced
- 2 teaspoons garlic, minced
- 1 cup dry white wine
- 2 cups clam juice
- 2 pounds mussels, debearded and washed
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh chives, chopped
Instructions
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