Ingredients
Directions
- 1
Heat the oil in a Dutch oven over medium heat until almost shimmering. Add the onion and cook until softened and translucent, about 2 minutes.
- 2
Add the garlic and cook until softened, about 1 minute. Add the poblano and clam juice, and bring to a simmer.
- 3
Occasionally stir until reduced by half, about 10 minutes. Add the coconut milk and simmer until reduced by half, about 5 minutes.
- 4
Transfer the mixture to a blender, add the spinach and honey, season with salt and pepper, and blend until smooth.
- 5
Wipe the Dutch oven clean. Over high heat, bring the white wine to a boil and reduce by half, about 3 minutes.
- 6
Return the green chile mixture to the Dutch oven and bring to a boil. Stir in the mussels, cover the pot, and allow to cook until the mussels open, about 5 minutes.
- 7
Discard any mussels that do not open. Add the parsley and season with salt and pepper.
- 8
Divide the mussels and broth between four bowls and serve with hot fries and smoked red pepper mayonnaise on the side.
