RIOJA-STEAMED MUSSELS with CHORIZO
1 pound fresh chorizo, crumbled
1 large yellow onion, sliced
1 bottle Rioja or other dry red wine
2 pounds black mussels, cleaned and debearded
Freshly cracked black pepper, to taste
½ cup coarsely chopped curly parsley
Put the chorizo in a large heavy pot with a lid over medium-high heat. Cook until the fat is rendered and the meat is browned, about 10 minutes. Remove
the meat with a slotted spoon and reserve. Add the onion to the pot and cook until softened, 6 to 8 minutes. Add the chorizo back to the pot, pour in the
wine, and bring to a boil. Drop in the mussels, cover, and cook until mussels have opened, 4 to 5 minutes.
Remove the lid and discard any mussels that have not opened. Season with pepper, add the parsley, and stir very well, until mixed, and mussels are coated
in wine and onion slices. Serve immediately.
What makes this recipe really sing:
This is a fun Spanish spin on the classic moules meunière, or mussels with garlic and white wine. The spicy oils from the chorizo and sweet shallots pair
super well with the mineral qualities of mussels; add the dry, robust flavor of Rioja, a Spanish red wine, and you'll never miss the French version.
What to toss in if you have it:
Classic steamed mussels are usually finished with parsley or other chopped herbs. If you like it spicy, mince a red chili and toss it, or a pinch of dried
chili flakes, in with the shallots. Of course, the best part is the juice--you can slurp it up with the shells, or serve some thin toasted baguette slices
or country bread alongside the dish for mopping up the liquid.
YIELD: 4 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
1 pound fresh chorizo, crumbled
1 large yellow onion, sliced
1 bottle Rioja or other dry red wine
2 pounds black mussels, cleaned and debearded
Freshly cracked black pepper, to taste
½ cup coarsely chopped curly parsley
Put the chorizo in a large heavy pot with a lid over medium-high heat. Cook until the fat is rendered and the meat is browned, about 10 minutes. Remove
the meat with a slotted spoon and reserve. Add the onion to the pot and cook until softened, 6 to 8 minutes. Add the chorizo back to the pot, pour in the
wine, and bring to a boil. Drop in the mussels, cover, and cook until mussels have opened, 4 to 5 minutes.
Remove the lid and discard any mussels that have not opened. Season with pepper, add the parsley, and stir very well, until mixed, and mussels are coated
in wine and onion slices. Serve immediately.
What makes this recipe really sing:
This is a fun Spanish spin on the classic moules meunière, or mussels with garlic and white wine. The spicy oils from the chorizo and sweet shallots pair
super well with the mineral qualities of mussels; add the dry, robust flavor of Rioja, a Spanish red wine, and you'll never miss the French version.
What to toss in if you have it:
Classic steamed mussels are usually finished with parsley or other chopped herbs. If you like it spicy, mince a red chili and toss it, or a pinch of dried
chili flakes, in with the shallots. Of course, the best part is the juice--you can slurp it up with the shells, or serve some thin toasted baguette slices
or country bread alongside the dish for mopping up the liquid.
YIELD: 4 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
