Chile and Guava Mussels



16 Mussels or approx. 1 lb.

1 12 oz. Can Guava Nectar

1 c. White Wine

1 Medium Shallot

2  Small Dried Red Chiles

1 Dried Guajillo Chile

3 Cloves of Garlic (Smashed down by flat side of knife)

1/2 tsp Kosher Salt

4 oz. Extra Virgin Olive Oil

1 tsp Fresh Parsley Chopped

3 Tbsp Butter


In a colander rinse the mussels under cold water making sure that all of the beards are removed and that none of them are damaged or are open and can’t be used. Keep chilled until ready to use.


In a mortar and pestle crumble the chiles, add the smashed garlic cloves, add a tablespoon or so of the Extra Virgin Olive Oil, and the Kosher Salt. With the pestle work the ingredients over and over until an almost gritty paste forms, you may have to add more oil as you go. Once the gritty paste has formed set aside.


Dice Shallot and Set aside.

Chop Parsley and set aside.


Place a Large saute pan on medium/high heat and place the remaining oil into the pan and let it heat. When oil is hot enough place the chili paste mixture in the pan carefully along with the diced shallot, make sure you are constantly stirring the mixture and loosening it up to let it flavor the heated oil (approx. 2 min.). 

Next poor in the wine to deglaze the pan, scrape the bottom of the pan to remove any of the chili and shallot that may have gotten stuck. When wine starts to bubble around the edges add the guava nectar and the mussels. Mix everything together coating the mussels well. Cover the pan with a tight fitting lid that allows you to move the pan around over the heat as the mussels steam. When all of the mussels have opened remove the lid and let the sauce reduce. Add the butter and parsley. 


Untensils


 

Colander

Vegetable brush

Chef’s Knife

Cutting Board

Mortar and Pestle

Large Saute Pan with Tight fitting Lid

Liquid Measuring Cup

Measuring Spoons

Cooking Spoon or Spatula

Small Rubber Scrapper