Tuesday, June 5

Spicy Chorizo Mussels

What’s better than eating seafood or eating meat? Eating both! I love playing around with different types of surf and turf, and this recipe of chorizo and mussels couldn’t be easier. The herbs and spices from the sausage flavor the broth and cause its vibrant orange-red color, making it as visually stunning as it is tasty. The briny mussels stand up to the chorizo really well and yield the most perfect bite when you get both on your fork at once. Serve with a bunch of crusty bread, pour a glass of white wine, and enjoy.

Spicy Chorizo Mussels:
  • Heat 1 tsp. olive oil in a large pot over medium high heat.
  • Add in 1 diced yellow onion, 1/2 lb. diced chorizo,* and 1 pinch red chili flakes** and cook until onion is soft and sausage has browned, about 5 minutes.
  • Add in 2 lbs. cleaned mussels (discard any that are already open) and 1 c. dry white wine.
  • Put a lid on the pot and let cook for 4-5 minutes, or until the mussels have opened.
  • Remove the mussels to plates and let the sauce reduce for another 5 minutes.
  • Pour sauce over the mussels and serve.

Serves two - three (main course)
Serves four - six (starter)
*I used the cured chorizo, not the fresh sausage.
**Add more or less depending on how spicy you like it.