As posted on AJC from the menu of Agave 242 Boulevard S.E., Atlanta
FOR THE MUSSELS:

• 4 dozen Prince Edward Island mussels
• 1/4 cup cornmeal
• 2 tablespoons vegetable oil
• 1 large clove garlic, minced
• 1/2 cup white wine
• 1 1/4 cups Guajillo Sauce, see recipe below
• 1/2 cup clam juice
• 1/2 cup lime juice
• 4 basil leaves, sliced in thin strips
• Salt and pepper to taste
• 1/4 cup loosely packed parsley, chopped
• 4 lime wedges
• 4 flour tortillas

FOR GUAJILLO SAUCE: Makes 2 cups

Hands on: 10 minutes Total time: 40 minutes

• 1 ounce dried guajillo chiles (about 4), stemmed and seeded
• 2 1/2 cups water
• 2 tablespoons chopped onion
• 1 small garlic clove, chopped
• 1/2 roma tomato, chopped
• Salt and freshly ground pepper
  

Instructions:
Place the mussels in a bowl, sprinkle with cornmeal and cover in room-temperature water for 20 minutes. Rinse thoroughly in cold water, then clean and debeard the mussels, if necessary. In a large pan over high heat, add the oil. Add the garlic and then the mussels. Add the wine, the Guajillo Sauce, clam juice, lime juice and basil. Cover and cook until the shells open, about 5 minutes. Remove from heat and season to taste with salt and pepper. Divide the mussels and sauce among 4 bowls. Garnish each with a sprinkling of parsley and a lime wedge. Serve each bowl with a tortilla on the side.

For the sauce: Heat a heavy sauce pot over medium-high heat. Add the chiles to the dry pan and toast, turning occasionally, until the chiles are very fragrant, 2 to 3 minutes. Add the water, onion, garlic and tomato. Bring to a boil, reduce heat and simmer until the chiles are soft, 20 to 30 minutes. Remove from heat. Cool a few minutes, then puree in a blender, taking care with the hot liquid. Season to taste with salt and pepper.

Notes:
Guajillos are dried chiles that are very common in Mexican cooking. They are sold in most grocery stores that have a Latin food section, including Publix.

Nutrition:
Per serving: 551 calories (percent of calories from fat, 28), 31 grams protein, 64 grams carbohydrates, 4 grams fiber, 17 grams fat (3 grams saturated), 54 milligrams cholesterol, 1,021 milligrams sodium. For sauce, per 2-tablespoons: 6 calories (percent of calories from fat, 17), trace protein, 1 gram carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 1 milligram sodium.