Serving Size : 2
2 lb mussel, whole, washed and debearded
2 cups white wine
1 red bell pepper, roasted and peeled and chopped
1 Poblano, Anaheim, or California chile, roasted and peeled and chopped
1/2 cup cilantro, finely chopped
1/2 cup scallion, finely chopped
1 clove garlic, finely chopped
1/2 lime, juiced
1/2 lb butter, cut in small cubes
Place white wine and mussels in 2 qt saucepan. Cover and bring to boil over hight heat. Steam mussels until open. about 3 minutes.
Remove mussels from pan, reserving liquid, and arrange on a serving platter.
Return the saucepan with wine and mussel liquor to burner, and add peppers, cilantro, scallions, garlic and lime juice. Over hight heat, reduce mixture by half.
Turn heat off, and whisk in butter, a few pieces at a time until sauce thickens.
Pour Sauce over mussels and serve.
Recipe by Robert Wood, Chef/Owner Bay Cafe, Lopez Island, WA