Cook Time: 30 min

Ingredients:

1 Poblano Chile

1 Cup Dry White Wine

1/4 Cup Shallots, Chopped

1/4 Cup Fresh Parsley, Chopped

1/4 tsp Kosher Salt

1/4 tsp Ground Black Pepper

1/4 tsp Hot Smoked Paprika

3 Garlic Cloves, Sliced

1 (8 oz) Bottle Clam Juice

2 lbs Mussels, Scrubbed and Debearded

1 Tbs Fresh Lime Juice

1 Tbs Unsalted Butter

Directions:

1) Preheat broiler to high. Place chile on a foil lined baking sheet and broil 3 inches from heat for 6 minutes or until black, then turn and cook for 2 minutes. Remove from oven and place in paper bag, let sit for 10 minutes. Peel pepper and discard skins then chop chile.

2) In Dutch Oven, combine chopped chile, wine, shallots, 3 tablespoons parsley, salt, pepper, paprika, garlic, and clam juice. Bring to a boil, cover, reduce heat, and simmer for 8 minutes.

3) Add mussels; cover and cook 4 minutes or until shells open. Then remove mussels from pan with a slotted spoon. Discard unopened shells and keep cooked mussels warm.

4) Bring wine mixture to a boil and reduce down to 1 cup. Stir in lime juice and butter then pour over