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MUSSELS WITH CHORIZO AND TOMATO
This recipe can be made into the Mussels with Chorizo, Tomatoes and Village Cider as featured in our Father’s Day BBQ Class! These mussels are cooked up in a spicy sauce with chorizo, grape tomatoes and white wine. Serve them as either an appetizer or an entrée with plenty of bread to mop up that tasty sauce.
Yield: Serves 4.
July 02, 2019
MUSSELS WITH CHORIZO AND TOMATO
Ingredients
- 1 1/2 tsp canola oil
- 2 chorizo or hot Italian sausages (about 100 g each), cut into chunks
- 1/2 cup sliced shallots
- 1 cup halved grape tomatoes
- 6 cloves garlic, finely chopped
- 2 lb (1 kg) mussels, rinsed, scrubbed and beards removed
- 1 can (10 oz/284 mL) tomato juice
- 1 cup dry white wine
- 1/4 cup salted butter, cubed and softened
- 2 tbsp chopped fresh parsley
- 5 fresh basil leaves, thinly sliced
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
Directions
- Heat oil in a large deep non-reactive frypan over medium heat. Add sausages and cook, stirring, until browned and cooked through. Add shallots and sauté for 30 seconds.
- Add tomatoes and sauté for 1 minute.
- Add garlic and mussels; sauté for 1 minute.
- Add tomato juice and wine; stir to combine. Bring to a boil and cook, covered, until mussels open.
- Uncover; remove and discard any unopened mussels.
- Turn heat off. Add butter and stir until butter is melted. Stir in parsley, basil, salt and pepper.
- Ladle mussel mixture and cooking liquid into bowls. Serve with bread.
Nutritional analysis per serving:
650 calories, 38.1 g fat, 43.8 g protein, 21.5 g carbohydrate, 1.7 g fibre, 1912 mg sodium
Tip:
This recipe can be made into the Mussels with Chorizo, Tomatoes and Village Cider as featured in our Father’s Day BBQ Class! Substitute 1 cup dry white wine for 1 cup Village Cider or other hard cider. Follow the recipe as directed.
A mussel may have threads on the outside shell, commonly known as a beard, that allow it to attach to a surface. The beard should be pulled off and discarded before the mussel is cooked. A clean tea towel can be used to help pull it off.