Spicy Mussels With Chorizo
Recipe: #34059
January 12, 2020
Categories: Dinner, Lunch, Shellfish, Mussels, Alcohol, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Non-Dairy more
"Was watching Rachael Allen and she made a dish similar to this, it was the combination of spicy chorizo and mussels that drew me in but I couldn't find the exact recipe on line but found several other similar ones so drawing my inspiration from those I have come with this recipe which I hope to try soon. Times are estimated at this point."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (511.6 g)
- Calories 681.7
- Total Fat - 25.1 g
- Saturated Fat - 9.3 g
- Cholesterol - 134.6 mg
- Sodium - 1782.7 mg
- Total Carbohydrate - 45.4 g
- Dietary Fiber - 1.2 g
- Sugars - 1.9 g
- Protein - 56.3 g
- Calcium - 145 mg
- Iron - 17.2 mg
- Vitamin C - 30.8 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Place a large saucepan over a medium heat and fry the chorizo until golden and then add the butter, shallot, garlic and chilli and fry for 2 to 3 minutes, until the shallot is tender; at this point pour in the wine and bring to the boil.
Step 2
Discard any mussels with broken shells and any that refuse to close when tapped.
Step 3
Add the mussels to the wine and cover with a lid and allow to steam for 4 minutes, or until open, shaking one or twice during cooking (I usually pull them out as they open and put them into a warm casserole dish).
Step 4
Remove from the heat and discard any mussels that remain closed (at this point I would add the opened mussels back to pan) and stir in the cream and parsley, then season with salt and pepper.
Step 5
Serve with sourdough to mop up the sauce.
Tips & Variations
No special items needed.
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