MUSSELS WITH CILANTRO - MEXICO

Mussels With Cilantro - Mexico image

Provided by Mme M

Categories Mexican

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

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1 bunch fresh coriander, about 20 stems
1 tablespoon olive oil
1/4 cup finely chopped fresh scallions
1 large garlic clove, finely slivered
3 fresh serrano chilies, seeded and cut in fine slivers
1 cup dry white wine
1 lime, juice of
2 lbs mussels, scrubbed and debearded
1/2 cup heavy cream

Steps:

Reserve 4 small sprigs of cilantro for garnish. Remove the leaves from the stems of the rest, and discard the stems. Rinse and dry the leaves, and set them aside. You should have about 1 1/2 cups of loosely packed cilantro leaves.
Heat the oil in a heavy 3-quart saucepan. Add the scallions, garlic and chilies, and saute a few minutes over medium heat until soft but not brown. Add the wine and lime juice, bring to a boil, then add the mussels.
Cover, and cook until the mussels open, about 8 minutes. Using a slotted spoon, remove the mussels from the pan, and place in a bowl. Cover to keep warm.
Return the saucepan to the stove, add the cilantro and simmer a few minutes, until the cilantro wilts. Place the contents of the saucepan in a blender, and puree. Pour back into the saucepan, add the cream and bring to a simmer. Return the mussels to the saucepan, cover and reheat briefly.
To serve, place the mussels in 4 soup plates and spoon the sauce over each portion.
Garnish with the reserved sprigs of cilantro.

Nutrition Facts : Calories 384, Fat 19.5, SaturatedFat 8.3, Cholesterol 104.4, Sodium 666.4, Carbohydrate 12.6, Fiber 0.4, Sugar 1.1, Protein 28