Mussels with Chorizo

Spanish Mussels recipe


Ingredients for Mussels with Chorizo:

For 2 persons:

- 1 kg (2¼ lb) fresh mussels, scrubbed

- 225gr (8 ounces) chorizo sausage, chopped into 1/2 inch pieces

- 3 tablespoons olive oil

- 1 onion, finely chopped

- ½ tsp. Spanish smoked paprika

- ¼ tsp. crushed red pepper flakes

- 2 garlic cloves, minced

- 4 tomatoes, seeded and chopped

- 20cl ( 3/4 cup) white wine, not dry, not sweet

- ½ cup heavy cream

- 2 tablespoons finely chopped fresh parsley leaves

- pepper and salt

How to make Mussels with Chorizo:

Scrub the mussels under cold running water, Rinse away grit and remove barnacles with a small, sharp knife, Remove the beards by pulling the dark, stringy piece away from the mussel. Discard any open mussels or mussels with broken shells.

In a large sauté pan, cook the sausage until brown over medium-high heat.

Remove with a slotted spoon and drain on paper towels. Scrape up any large brown bits and discard. Drain off all but 1 tablespoon of fat from the pan.

Add butter and when melted, add chopped onion, paprika, red pepper flakes and freshly ground black pepper. Cook, stirring, until onions are tender, about 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 2 minutes.

Add the wine, heavy cream. Stir in sausage.

Add the mussels and cook over a high heat for about 5 minutes or until the mussels open, shaking the pan occasionally.  Discard any mussels that remain closed.