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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
Directions:
1. YIELD: 6 servings
2. COURSE: Main Dishes
3. Ingredients
4. /2 cups fat-free, less-sodium chicken broth,or less
5. /8 teaspoon dried thyme or fresh
6. /2 cups chopped onion
7. /2 cup chopped green bell pepper
8. /2 cup finely diced Spanish chorizo sausage (about 2.75 ounces) or 2 zummo hot links previously smoked or grilled and sliced
9. large garlic clove, thinly sliced
10. cups chopped tomato ( 1 can diced)
11. /2 teaspoon sugar
12. /2 teaspoon pimentón de la Vera (Spanish smoked paprika)
13. /8 teaspoon salt
14. /2 cup dry white wine or sherry
15. pounds medium mussels, scrubbed and debearded
16. /4 cup heavy cream
17. /2T butter
18. Preparation
19. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper and garlic to pan; sauté 6 minutes or until vegetables are tender, stirring occasionally. Add sausage, tomato, sugar, pimentón, and salt; cook 1 minute. Add wine (sherry) and 1/2 cup broth to pan; bring to a boil. Add mussels to pan. Cook, covered, 3 minutes or until shells open. Discard any unopened shells. Transfer mussels with a slotted spoon to a bowl; keep warm. Return tomato mixture to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced by about half. add thyme stir in cream. add butter
20. Serve with bread or over pasta
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