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Mussels with Spanish Chorizo

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  • Author: Mike Vrobel
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Description

Mussels steamed in dry rosé wine with Spanish chorizo, onion, garlic, parsley and cilantro - serve with plenty of crusty bread for the broth.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 8 ounces dry-cured Spanish chorizo, halved and thin-sliced (or another smoked sausage)
  • 1 medium onion, diced
  • 2 cloves garlic, crushed
  • 1/2 teaspoon kosher salt
  • 1 cup dry rosé wine (or dry white wine)
  • 2 pounds mussels (about 1 mesh bag), scrubbed and debearded
  • 2 tablespoons minced parsley
  • 2 tablespoons minced cilantro (optional)
  • Crusty bread, for serving

Instructions

  1. Sort the mussels: Throw out any mussels with cracked shells, and any open ones that don't close after a few seconds when you squeeze them.
  2. Saute the chorizo and aromatics: Heat the olive oil in a 6 quart or larger pot over medium-high heat until shimmering. Add the chorizo, onion and garlic, sprinkle with the salt, and saute until the onions start to brown at the edges, about 5 minutes.
  3. Steam the mussels: Add the wine, and bring to a boil, about 1 minute. Add the mussels, stir, and cover. Cook for about 4 minutes, shaking the pot occasionally, until the mussels open. Throw out any that don't open.
  4. Add the herbs: Sprinkle with the parsley and cilantro, and stir.
  5. Serve: Divide the mussels among bowls, and ladle the broth and chorizo over them. Serve with lots of crusty bread for the broth.

Equipment

Notes

Equipment: A 6 quart or larger pot with a lid.

Buying mussels: Mussels must be alive when you cook them. They should smell faintly of the ocean - if they smell bad, ask for another bag. Don't buy shrink-wrapped mussels (unless the wrap is full of holes), and keep the bag open so they can breathe.

Storing mussels: Keep them on a bed of ice in the refrigerator, and cook them within a day or two.

Cleaning: Farm-raised mussels (like the ones from Prince Edward Island) are usually clean already. Wild mussels need scrubbing and debearding.

When in doubt, throw it out. One bad mussel can ruin the whole pot.

Classic French mussels: Skip the chorizo and cilantro, use a large shallot instead of the onion, and use white wine.

Adapted from Anthony Bourdain's Les Halles Cookbook.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Find it online: https://www.dadcooksdinner.com/mussels-with-spanish-chorizo/