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Spicy Mussels With Chorizo & Wine A'la Melissa D' Arabian

"A favorite tasty Melissa d'Arabian dish. Taken from the show "The Best Thing I Ever Made"!"

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 medium yellow onion, chopped
  • 3 tablespoons butter
  • 3 garlic cloves, minced
  • 8 ounces chorizo sausage (fresh, removed from casing)
  • 1 tablespoon harissa (refer to cook's note below)
  • 1 teaspoon red pepper flakes
  • 3/4 cup white wine
  • 1 1/2 cups chicken stock
  • 2 to 3 pounds fresh mussels (scrubbed and debearded)
  • 1/2 cup heavy cream
  • French bread, for dipping
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.

Step 2

Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

Cook's Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.


  Nutritional Facts
 
 
  • Serving Size: 1 (394.8 g)
  • Calories 615.4
  • Total Fat - 41.3 g
  • Saturated Fat - 18.1 g
  • Cholesterol - 182.4 mg
  • Sodium - 1443.2 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.3 g
  • Protein - 43.4 g
  • Calcium - 90.7 mg
  • Iron - 10.5 mg
  • Vitamin C - 21.9 mg
  • Thiamin - 0.7 mg
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