SPICY MUSSELS WITH CHORIZO AND WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 to 5 servings
Number Of Ingredients 11
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.
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.
MUSSELS WITH CHORIZO
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
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
DRUNKEN MUSSELS
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
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
DRUNKEN MUSSELS WITH CHORIZO AND WHITE BEANS
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
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.
MUSSELS WITH CHORIZO, BEANS & CAVOLO NERO
Team the bold flavours of mussels and chorizo with mellow cannellini beans and cavolo nero for a tasty, light meal. Ideal for a romantic evening
Provided by Rosie Birkett
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Gently cook the shallots, parsley stalks, garlic and chorizo in the oil in a large pan with a lid or casserole dish until the shallots are softened - about 5 mins. Add the cavolo nero and cook for a couple more mins, then add the wine and cook for another 1 min.
- Stir in the beans, then add the mussels, ensuring they're well coated with the sauce, and cover with the lid. Cook for a few mins, shaking the pan to release the mussel juices, until they've all opened (discard any that haven't). Scatter over the parsley leaves and squeeze over the lemon to serve.
Nutrition Facts : Calories 596 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 49 grams protein, Sodium 3.4 milligram of sodium
MUSSELS WITH CHORIZO , TOMATO AND WINE
This is an Emeril recipe that got rave reviews from my family. We love mussels, and here in Holland they are locally cultivated. So during the season we try to have them once a week. I try new recipes frequently to change the pace. This recipe is my husbands favorite and gets requested often. It has an amazing flavor. I have changed it a little to suit my family's taste from the original recipe. Have plenty of crusty bread, as the juice is oh sooooo good! This recipe serves either 2 meal portions or a first course for 4-6 people. Rule of thumb in Holland is to serve 1 kg of mussels per person, for a dinner portion.
Provided by Expat in Holland
Categories Mussels
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
- Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender.
- Add the garlic and tomatoes, and cook, stirring, for 2minute.
- Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes.
- Remove mussels from pan to serving bowls. Discard any shells that do not open.
- In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels.
- Serve immediately with hot French bread for dipping.
Nutrition Facts : Calories 1808.3, Fat 103.8, SaturatedFat 45, Cholesterol 481.7, Sodium 4049.2, Carbohydrate 57.2, Fiber 4.1, Sugar 9.1, Protein 140.3
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