Mussels with Chorizo

A popular dish with many different similar versions, mussels with chorizo is also one of our favorites. An easy weeknight meal or light weekend affair it’s fabulous with a crusty loaf of bread to sop up the juices.

2 pounds mussels, scrubbed and debearded
1/2 lb fresh chorizo (note we make our own from turkey meat, if using dried chorizo cut up into ¼ inch slices)
1 large shallot, minced
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
Hand full of flat-leaf parsley, chopped
Salt and pepper to taste

Heat a Dutch oven over medium heat and add the chorizo and sauté until most of the fat has been rendered. Remove the sausage from the pot and set to the side to drain on a paper towel. Leave just enough fat in the Dutch oven to cook the vegetables. Add the shallot and sauté until soft, about 3 minutes. Add the garlic and red-pepper flakes and sauté an additional 3 minutes. Return the chorizo to the pot adding the wine and tomatoes. Bring to a boil. Reduce the heat and let simmer for 15 minutes. Correct the seasoning. Add the mussels, cover and let cook until the mussels open, about 4-5 minutes. Sprinkle with chopped parsley and serve.

2 thoughts

    1. I agree the mussels in Belgium are amazing. Actually all the food we tasted there last December was fabulous. It took us a long time before we started making mussels at home; I have no idea why. However, once we discovered how easy they were to prepare, we make them all the time. Especially great with a nice crusty bread.

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