Spanish Specialities

Recipe: Mejillones en salsa de Pasilla. 

6 cups of chicken broth        
6 pasilla peppers      
4 tablespoons of olive oil            
1small chopped onion         
¼ Cup fresh or frozen corn kernels                     
2 teaspoons of finely chopped fresh garlic          
15 clean mussels     
1 teaspoon of butter                           
2 teaspoons of lime juice                 
2 teaspoons of finely chopped fresh cilantro
1 dash of salt
1 dash of pepper

1. Boil the broth with the peppers until softened
2. Blend the broth with the peppers and strain. Set aside.
3. Heat the oil in the pot and sauté with garlic onion and corn
4. Add the broth, mussels, butter and lime juice to the pot
5. Cover and let cook for 3 minutes
6. Add chopped cilantro salt &pepper to taste
7. Serve with baguette in a deep bowl

Medium stock pot
Large wooden spoon
A soup ladle
1 Strainer
Rubber mixing spatula
Measuring cups