Hi, everyone; it’s Marla again! I’m sure you can’t wait to hear from Marcela herself, but with work, the book launch getting closer and closer, and a baby, toddler, and pre-teen around the house… well, let’s just say she’s found herself somewhat tied up! I hope you’ve all enjoyed her comeback on The Kitchen – there’s so much more to come. In fact, as I type this, she is packing her bags for a trip to HSN where she will be participating in the HSN Cooks Event! We couldn’t be more excited for her!
Anyway, I’m bringing something amazing to the blog today: a recipe straight out of seafood heaven! These Steamed Mussels in Cilantro Cream or, as we call them, Choros en Salsa de Cilantro, are a must for your next date night, obviously paired with a lovely glass of white wine and set in that perfect golden hour! If that doesn’t get the ball rolling, then I am not sure what will; just thinking about the cilantro cream has my mouth watering! Oh, and before I forget, here’s a pro tip for you: any mussels that don’t open after cooking should be tossed… the opened ones are the jackpot!
This recipe is just one more delicious taste of what you’ll find in Casa Marcela: Recipe and Food Stories of My Life in the Californias when it officially launches April 25th (people, it’s getting real!). To celebrate, we have one other special calendar item planned this week: a giveaway! You’ll absolutely love it! Make sure to stay tuned to Marcela’s Instagram for all of the details!
Lots of love from Casa Marcela, and enjoy the recipe!
Steamed Mussels in Cilantro Cream
Serves 4 to 6
- 7 tablespoons unsalted butter
- 3 celery stalks, coarsely chopped
- 1/2 cup coarsely chopped white onion
- 3 garlic cloves, minced
- 1 1/2 cups low-sodium chicken stock
- Salt and freshly ground black pepper
- 2 cups firmly packed fresh cilantro (from about 1 bunch), plus more for serving
- 1/4 cup heavy cream
- ½ cup white wine
- 2 pounds mussels
- 1 crusty baguette, for serving
Melt the butter in a medium heavy pot over medium-high heat. Add the celery, onion, and garlic and cook, stirring, until the onion is translucent, about 6 minutes. Add the chicken stock and bring to a boil. Season to taste with salt and pepper. Decrease the heat to medium and simmer for 10 minutes. Remove from the heat, stir in the cilantro, and let sit for 5 minutes. Transfer the mixture to a blender and process until smooth. Adjust the seasonings to taste. Strain the cilantro mixture through a fine mesh strainer into a medium bowl. Add the heavy cream to the bowl and stir to combine. Set aside.
In a heavy medium pot, bring the wine to a boil. Add the mussels, cover, and cook until the mussels begin to open, about 4 minutes. Add the cilantro cream and bring the mixture to a simmer. Turn off the heat. Discard any unopened mussels. Taste and adjust the seasonings with salt and pepper.
Divide among bowls, sprinkle with chopped cilantro, and serve with crusty bread to dip in the liquid.