Big Mussels With Chorizo And Saffron Rice Recipes

MUSSELS WITH CHORIZO

Steps:

• Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.
• Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the wine and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.

MUSSELS WITH CHORIZO

Steps:

• Working, 1 at a time, scrub any grit from shells under running water. Discard open mussels that do not close with a few taps of the finger and any with cracked shells. Put the mussels in a bowl of cold water.
• Heat the oil in a large wide pot over medium-high heat and add the chorizo. Using a wooden spoon or potato masher, mash the chorizo into chunks, so it resembles ground beef. Saute until brown, about 8 minutes. Remove chorizo to a bowl. In the same pot, add the onion and garlic and season with salt and pepper, to taste. Saute 3 minutes to sweat. Deglaze the pan with the wine. Pull the mussels from bowl and transfer them and the water to the pot, do not strain, leaving behind any sand and grit that has sunk to the bottom. Stir to coat. Add the chorizo back into the pot and cover. Cook over medium heat until the mussels open, 5 to 10 minutes. Transfer to a large serving bowl, sprinkle with parsley and serve immediately.

SAFFRON RICE WITH MUSSELS, CHORIZO AND SWEET POTATOES

Steps:

• Steam the mussels (see recipe). Measure the broth and add enough water to equal 2 cups. Set aside the mussels and the broth.
• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the chorizo and cook until browned, about 5 minutes. Stir in the rice and cook, stirring, for 2 minutes. Add the reserved mussel liquid, white wine, water, saffron and 2 teaspoons salt, and bring to a boil. Reduce to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 17 minutes.
• Gently stir in the lemon rind, sweet potatoes and additional salt to taste. Divide among 8 plates. Top with mussels and serve immediately.

BIG MUSSELS WITH CHORIZO AND SAFFRON RICE

Steps:

• In a medium saucepan, heat the combination of stocks and saffron to a boil, then add a generous drizzle of EVOO and the rice. Cover and cook until tender, stirring occasionally, about 17 minutes.
• Heat a deep skillet over medium-high heat. Add the 2 tablespoons of the EVOO and the chorizo and cook for 2 minutes to render some of the chorizo's fat, then add the garlic, onions, bell peppers, celery, and bay leaf and season with salt and pepper. Cook the vegetables for 7 to 8 minutes, then add the wine and reduce for 1 minute. Add the tomatoes and stir. Add the mussels to the pan in an even layer, then cover the pan tightly. Cook for 3 to 4 minutes to open the mussels. Remove the lid and discard any unopened mussels. Also discard the bay leaf. Combine the parsley in the pan with a serious shake.
• To serve, add the peas to the cooked rice and toss to combine. Arrange the cooked rice in shallow bowls or on a large, deep platter. Top with the mussels and sauce. Pass crusty bread for mopping.
• Tidbit
• Saffron powder is sometimes available in small, affordable envelopes near the fish counter. Saffron threads are more expensive, but a tin will last a long time-just remember to keep it in a cool place away from the heat of the stove!