Portuguese Style Mussels In Spicy Chourico Tomato Sauce Recipes

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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.

MUSSELS WITH CHORIZO , TOMATO AND WINE



Mussels With Chorizo , Tomato and Wine image

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

8 ounces chorizo sausage, casings removed & chopped
3 tablespoons unsalted butter
1 yellow onion, finely chopped
1 shallot, finely chopped
1/2 teaspoon fennel seed
1/2 teaspoon fresh ground black pepper
3 garlic cloves, minced
7 roma tomatoes, peeled, seeded and chopped
3/4 cup white wine
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley leaves
4 lbs fresh mussels, scrubbed & debearded
French bread

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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