Rioja Steamed Mussels with Chorizo (Claire Robinson) |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 pound fresh chorizo, casings removed, crumbled |
1 very large spanish onion, sliced |
kosher salt and freshly cracked black pepper |
2 pounds black mussels, cleaned and bearded |
1 bottle rioja or other dry red wine |
1/2 cup coarsely chopped flat-leaf parsley |
Directions:
1. Put the chorizo in a large heavy pot with a lid over high heat. Cook until the fat is rendered and the meat has browned, about 10 minutes. Remove the meat with a slotted spoon to a plate and reserve. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes. Add the chorizo back to the pan and drop in the mussels. Pour in the wine, cover, and bring to a boil. Cook until mussels have opened, about 4 to 5 minutes.
2. Remove the lid and discard any mussels that have not opened. Stir very well until the mussels are coated in the wine and onions. Transfer to a serving dish, garnish with the parsley and serve immediately.
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