The roasted poblano pepper cream sauce is a fresh take on a more classic preparation.; steamed mussels with a kick.
yields enough to share...maybe
- 1 lb. PEI mussels, scrubbed
- poblano peppers (approx. 4 small)
- 1/2 vidalia onion finely chopped
- 2 T unsalted butter
- 1/2 C wheat beer (scoll down to "pairing" if you need help with selection)
- 1/4 C cream
- cilantro leaves, jalapeño slices, baguette for serving
Roast Poblano Peppers:
Set oven to 400° F. Line a sheet pan with foil, place poblano peppers on pan. Coat peppers with olive oil. Roast poblanos for about 15 minutes, until skin starts to blister. While peppers are still warm, place in closed container to steam; this helps with peeling the skin. Using a paper towel, peel as much of the peppers skin off as you can; discard. Remove stem and seeds; discard. Finely chop poblanos; reserve 1/2 cup of poblanos and set aside for this recipe.
Set a large enamel coated cast iron pan on medium-high heat, add butter and onion. Cook onions until translucent; add 1/2 C of chopped poblano, cook for about another minute. Add wine to cook for about a minute, stirring periodically. Add mussels to pan and cover. Cook mussels just until they have opened, about 5 minutes. Using tongs, place all of the mussels into serving bowl. Turn pan down to low. Slowly stir in cream. Season with salt and pepper to taste.
Pour cream sauce over mussels in serving bowl. Garnish with plenty of cilantro leaves and jalapeño slices. Serve with a warm baguette.
beer: These steamed mussels are nicely paired with the beer used to cook them; in this case, an American wheat. Wheat beers offer a pleasant complexity when cooked with, and are perfect with shellfish; high carbonation and moderate bitterness are key. Some beers to look for: 4 Hands Contact High, Bell's Oberon, Magic Hat Circus Boy.