Spanish Mussel & Clams
Recipe: #30338
September 16, 2018
Categories: Mussels, Spanish, Birthday, Easter, Fathers Day Mothers Day, Romantic Dinner, Sunday Dinner, Clams, more
"I saw this being made by Justine Schofield on the Everyday Gourmet television show. I have made this using white wine, but I think this would have an interesting flavor using the sherry as in this recipe. I am hoping to make this using the sherry very soon."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (386 g)
- Calories 460.8
- Total Fat - 27.8 g
- Saturated Fat - 4.2 g
- Cholesterol - 78.2 mg
- Sodium - 1198.7 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 1.7 g
- Sugars - 2.7 g
- Protein - 36.9 g
- Calcium - 126.1 mg
- Iron - 7.9 mg
- Vitamin C - 20.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the saffron into the warm sherry to steep for about 5 minutes or so.
Step 2
Put the onion, garlic, capsicum and chorizo in a food processor and blend until finely chopped. Add the oil and pulse 3-4 more times.
Step 3
Heat a large sauté pan or pot over a medium heat and add chorizo mixture. Cook for about 3-4 minutes to release the oils. De glaze the pan with the saffron and sherry and turn the heat up to medium-high & add the bay leaf and mix to coat everything in the oil. The capsicum and onion should be very soft.
Step 4
Add in the tomato puree and bring to the boil. Finally add the mussels, then followed by the clams. Stir mussels and clams to coat them in the sauce & place the lid on and cook for 3-4 minutes, shaking the pot half way to ensure they cook evenly. They are cooked when the shellfish open.
Step 5
Taste and check seasoning. Although Note that the seafood should be salty enough.
Step 6
Toss with the fresh parsley, and serve immediately in a large bowl or platter with crusty bread.
Tips
No special items needed.
0 Reviews
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