April 18, 2017
Dinner, Lunch, Main Dish,
Pork, Pork Sausage, Shellfish, Mussels, New England, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, No Eggs, Wine more
Add toRecipe Book
Add toShopping List
"A favorite tasty Melissa d'Arabian dish. Taken from the show "The Best Thing I Ever Made"!"
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.
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.
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
It's that time of year again to take advantage of great weather and to smoke your...
I did a full recipe so I will be getting two meals out of one as I was the only one eating it but be warned it is lives up to its name and is spicy but still ever so good. For the left overs I will heat up the liquid and then return the left over chorizo and mussels and heat them through and of course accompany with crusty bread an absolute must. Thank you ForeverMama made for For Your Consideration tag game on FF&F.