Mussels with Red Pepper and Chorizo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Spicy sausage and paprika season a richly flavored one-bowl meal. Ingredients:
2 tablespoons olive oil |
1 (3 1/2-ounce) cured chorizo sausage, casing removed, chopped |
1 small red bell pepper, cut into thin, short strips |
1 small onion, halved and thinly sliced |
2 garlic cloves, minced |
1 1/2 cups dry white wine |
1 teaspoon paprika |
1/4 teaspoon salt |
2 pounds fresh mussels, scrubbed and debearded |
2 tablespoons chopped fresh cilantro |
lime wedges |
Directions:
1. Heat olive oil in a large, deep skillet over medium heat. Add chorizo, and sauté 3 minutes or until lightly browned. Add bell pepper, onion, and garlic, and sauté 5 minutes. Add wine, paprika, and salt; bring to a boil. Cover, reduce heat to low, and simmer 5 minutes or until vegetables are tender.
2. Increase heat to medium-high, and add mussels. Cover and cook 2 minutes or until mussels open. Discard any that do not open. Stir in cilantro. Spoon mussels, sauce, and vegetables into 4 shallow serving bowls. Serve immediately with lime wedges.
3. Pour: Citrusy whites pair well with spicy foods. For this dish, Edward Peterman of Domaine Select Wine Estates suggests Villa Sparina Gavi di Gavio.
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