Spicy Mussels With Chorizo And Wine Recipes

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.

SPICY MUSSELS AND CHORIZO

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.

SPICY MUSSELS WITH CHORIZO AND WINE A'LA MELISSA D' ARABIAN

Steps:

• 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.
• Cook's Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.

PASTA WITH MUSSELS AND CHORIZO

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.
• Cook pasta in a large pot of
• Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.
• Toss pasta with lemon juice and salt and pepper to taste.

SPICY MUSSELS WITH CHORIZO AND WINE

Steps:

• 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.

SPICY MUSSELS AND CHORIZO

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.