Mussels in Smoky Poblano-Cilantro Broth

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 8 ounce bottled clam juice 
• 1 cup cooking wine dry white
• 0.3 cup cilantro leaves fresh divided chopped
• 3  garlic cloves sliced
• 4 servings goat cheese crostini 
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 2 pounds mussels scrubbed
• 1  poblano chile 
• 4 servings salad green with simple vinaigrette
• 0.3 cup shallots chopped
• 0.3 teaspoon paprika smoked hot
• 1 tablespoon butter unsalted

Equipment

• frying pan
• baking sheet
• aluminum foil
• broiler
• slotted spoon
• dutch oven

Directions

1. Preheat broiler to high.
2. Place chile on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes.
3. Place in a paper bag; fold to close tightly.
4. Let stand 10 minutes. Peel, and discard skins. Chop chile.
5. Combine chopped chile, wine, shallots, 3 tablespoons cilantro, salt, and next 4 ingredients (through clam juice) in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 8 minutes.
6. Add mussels; cover and cook 3 minutes or until shells open.
7. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.
8. Bring wine mixture to a boil over high heat; cook until mixture is reduced to 1 cup. Stir in lime juice and butter.
9. Pour liquid over mussels; toss gently.
10. Sprinkle with remaining 1 tablespoon cilantro.
11. Serve immediately.