April 23, 2014
2 tablespoons olive oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 poblano chiles, roasted, seeded, peeled and pureed
2 cups clam broth
1 cup unsweetened coconut milk
1-2 tablespoosn honey
1 cup fresh spinach leaves
1 cup dry white wine
2 pounds cultivated black mussels, beard removed and scrubbed
Salt and freshly ground black pepper
¼ cup chopped fresh flat leaf parsley
French bread, heated
1. Heat the oil in large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half.
2. Transfer the mixture to a blender, (rinse out the pan) add the spinach, salt and pepper and blend until smooth.
3. Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, 4-5 minutes. Add the parsley and season with salt and pepper. Spoon the mussels and broth into bowls and serve with bread on the side.