-Mussels in a Pinot Noir Spicy Broth
Suggested Wine Pairing: Ceja Pinot Noir
Serves 12 people
- 5 pounds mussels, well cleaned
- ¼ cup olive oil
- 2 red bell pepper coarsely chopped
- 1 sweet Maya onion (or any sweet onion) thinly sliced
- 2 leeks thinly sliced crosswise
- 1 pound cleaned and sliced crimini mushrooms
- 8 finely chopped garlic cloves
- 8 tomatoes finely diced
- ¼ cup fresh basil leaves
- ¼ cup coarsely chopped cilantro
- 1 Bay leaf
- ½ teaspoon Mexican oregano
- 5 dried California chiles
- 5 dried Ancho chiles
- 5 garlic cloves
- ¼ teaspoon cloves
- 4 quarts nonfat chicken broth
- 1 cup Ceja Pinot Noir
Briefly toast the dried peppers on a skillet or hot pan. Be careful not burn them, because if this happens it makes the dish taste bitter. Place roasted chiles in a bowl with 2 cups chicken stock and let stand until softened. In a blender, liquefy with 5 garlic cloves and ¼ teaspoon cloves – set aside.
Add olive oil to a 10 quart pot, sauté the coarsely chopped red bell peppers, onion, leeks, mushrooms and chopped garlic for 5 minutes. Add the diced tomatoes, basil leaves and chopped cilantro and continue cooking for 10 minutes. Add the rest of the chicken broth, the red pepper sauce, the Pinot Noir wine, bay leaf and Mexican oregano and bring to a boil – simmer gently for 10 minutes. Add the well cleaned mussels, mix well and turn off the stove. All mussels will open, and if not, turn the burner on and cook for two more minutes.
Serve with crusty bread and a bottle of Ceja Pinot Noir.