Drunken Mussels With Chorizo And White Beans Recipes

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DRUNKEN MUSSELS WITH CHORIZO AND WHITE BEANS



Drunken Mussels with Chorizo and White Beans image

This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo-just a bit provides a nice smoky punch-then toss in some shallot, garlic, and white wine. Add cherry tomatoes for sweetness and white beans for texture, add the mollusks, and cover. Dinner in less than 30 minutes-and next to no cleanup.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 ounces dried chorizo, thinly sliced (1/2 cup)
1 shallot, minced
2 cloves garlic, thinly sliced
1 cup dry white wine, such as Sauvignon Blanc
1 pint cherry tomatoes, halved (2 cups)
1 can (15 ounces) white lima or cannellini beans, drained and rinsed
2 pounds mussels, cleaned
Kosher salt
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat oil and chorizo in a large pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.
  • Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to 8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve.

SUPER MUSSELS WITH CHORIZO



Super Mussels with Chorizo image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 tablespoons extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1/3 pound chorizo, about 1/2 a package, diced
1 small onion, chopped
3 cloves garlic, 2 chopped, 1 cracked away from skin
2 pounds mussels, cleaned
1/2 cup dry white wine
1/2 loaf crusty ficelle or bagette, halved lengthwise
4 sprigs fresh thyme, stripped and chopped, 1 1/2 tablespoons
Black pepper

Steps:

  • Preheat broiler to high.
  • Heat a deep skillet with a tight fitting lid over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan, add chorizo and brown a bit, 2 minutes. Add onions and chopped garlic and cook 2 minutes more. Arrange mussels in a single layer then add wine, cook off 30 seconds then cover pot and cook until mussels open. While the mussels work, toast the split bread until evenly golden. Remove toasted bread, drizzle with oil and rub with remaining crushed garlic. Season the bread with thyme and black pepper. Cut bread on an angle into several cuts.

SPICY MUSSELS AND CHORIZO



Spicy Mussels and Chorizo image

Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 11

3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
  • Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.

DRUNKEN MUSSELS



Drunken Mussels image

This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!

Provided by Chef John

Categories     Seafood     Shellfish     Mussels

Time 20m

Yield 2

Number Of Ingredients 10

2 tablespoons butter
4 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
1 lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2 lemon wedges for garnish

Steps:

  • Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  • Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  • Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  • Serve with grilled bread and lemon wedge.

Nutrition Facts : Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g

MUSSELS WITH CHORIZO



Mussels With Chorizo image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 medium onion, chopped
1/4 pound chorizo, or linguiça, chopped
4 pounds mussels, rinsed and debearded
1/4 cup white wine, optional
Chopped parsley for garnish

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.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 61 grams, SaturatedFat 7 grams, Sodium 1649 milligrams, Sugar 1 gram

MUSSELS WITH CHORIZO



Mussels with Chorizo image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 (5-pound) bags mussels
1 tablespoon olive oil
1 pound spicy Mexican chorizo, casing removed
1 Vidalia onion, chopped
4 cloves garlic, slivered
Kosher salt and freshly ground black pepper
1 bottle dry white wine
Parsley, chopped, for garnish

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.

BEER-STEAMED MUSSELS WITH CHORIZO



Beer-Steamed Mussels with Chorizo image

These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.

Provided by David Tamarkin

Categories     Mussel     Sausage     Garlic     Seafood     Shellfish     Beer     Cilantro     Steam     Quick & Easy     #cook90

Yield 2 servings

Number Of Ingredients 13

1 tablespoon olive oil
8 ounces fresh Mexican chorizo, casings removed
1 medium white onion, thinly sliced
2 garlic cloves, finely chopped, plus 1 sliced in half (optional)
1 1/4 teaspoons ground cumin
1 teaspoon kosher salt
1 (12-ounce) bottle Mexican beer, such as Pacifico
2 tablespoons unsalted butter
2 pounds mussels, scrubbed, debearded
1/2 cup coarsely chopped cilantro
Hot sauce and crusty toasted bread (for serving; optional)
Special Equipment
A large Dutch oven or braising pan with a lid

Steps:

  • Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.
  • Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.

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