Spicy Mussels with Chorizo and Wine (Melissa d'Arabian) |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
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 |
Directions:
1. Cook's Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.
2. 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.
3. 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.
|
|