Mussels & Chorizo
Prep time:
Cook time:
Total time:
Serves: 4-6
- 4 lbs mussels, scrubbed and debearded (detailed instructions in blog post)
- 1 tbsp olive oil, plus more for bread
- 1 shallot, diced
- 3-4 garlic cloves, minced
- 1 lb Chorizo sausage (ground or casings removed)
- ½ cup dry white wine
- 1 32 oz can crushed tomatoes
- ¼ tsp red pepper flakes (more if you like more heat)
- 1 tsp salt
- ½ tsp fresh ground pepper
- ¼ cup heavy whipping cream
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 loaf of French baguette to serve with
- Prepare mussels according to directions in post.
- Preheat oven to 400 degrees.
- In a large, deep skillet heat olive oil over medium heat.
- Once warm, add shallot and saute 3-4 minutes.
- Add garlic and saute 2 more.
- Add Chorizo and cook all the way through, breaking up with spatula.
- Add white wine, stirring well. Cook for 2 minutes.
- Add tomatoes and stir well. Bring to slight simmer.
- Stir in red pepper flakes, salt and pepper.
- Turn down heat and simmer for about 6 minutes or until sauce cooks down and thickens.
- Add mussels to skillet and cover. Cook for 6-8 minutes.
- Meanwhile, cut bread into desired size and brush both sides with olive oil. Bake for 10 minutes, flipping halfway through.
- Once mussels are done they should all be open. Discard any that are closed.
- Turn off heat and stir in heavy whipping cream.
- Toss in parsley and basil and stir well.
- Serve with bread.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/mussels-chorizo/
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