Mussels With Chorizo Tomato And Wine Recipes

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SPICY MUSSELS WITH CHORIZO AND WINE



Spicy Mussels with Chorizo and Wine image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 to 5 servings

Number Of Ingredients 11

1 medium onion, chopped
3 tablespoons butter
3 cloves garlic, minced
8 ounces fresh chorizo, removed from casing
1 tablespoon harissa
1 teaspoon red pepper flakes
3/4 cup white wine
1 1/2 cups chicken stock
2 to 3 pounds fresh mussels, scrubbed and debearded
1/2 cup heavy cream
French bread, for dipping

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.

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

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