Mussels with Tomato and Chorizo
Mussels,Tomato and Chorizo
Mussels, Tomato and Chorizo
Mussels are not averse to garlicky nibs of mussels, they just open up to let all of that great flavor right in, and when you add then to a tomato broth it just makes this dish that more tasty.
As with most mussels dishes you will need some crusty bread alongside, and a fork for implements but I would add that spoon to the mix so you can spoon some of that tomato broth and enjoy all of those flavors.
4 pounds mussels in shell
14 ounce can chopped tomatoes
Large pinch of saffron threads (about 25)
3/4 cup white wine
31/2 ounces chorizo sausage, thinly sliced and cut into fine strips
2 garlic cloves, peeled and finely chopped
Freshly ground black pepper
Handful of chopped chervil or flat-leaf parsley
To clean the mussels, wash them in a sink of cold water, then pull of the beards and scrape off any barnacles. Discard any that are damaged or that do not close when sharply tapped. Wash them again clean water and place in two large saucepans. Combine the tomatoes, saffron, wine, chorizo, and garlic in a bowl and season with peppers. Pour this over the mussels. You can prepare to this point in advance, but refrigerate unless you intend to cook within 30 minutes.
To cook, put tight-fitting lids on the saucepans and place over a high heat for about 5 minutes until the mussels open up, shaking the pan or stirring occasionally. Serve the mussels and liquor in warm bowls, scattered with a little chervil or parsley.
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