Seafood > Shellfish > Mussel > Spicy Mussels

Spicy Mussels with Chorizo Recipe

Ingredients with Measurements:
- 2 pounds of fresh mussels
- 1/2 pound of chorizo sausage, sliced
- 1 onion, diced
- 4 cloves of garlic, minced
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 1 can of diced tomatoes (14.5 ounces)
- 1 tablespoon of smoked paprika
- 1 teaspoon of red pepper flakes
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1/4 cup of chopped fresh parsley

Special equipment needed:
- Large pot or Dutch oven with lid
- Slotted spoon

Step-by-step instructions:

1. Clean the mussels by scrubbing them under cold running water and removing any beards or debris. Discard any mussels that are already open or cracked.

2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chorizo and cook until browned, about 5 minutes.

3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.

4. Pour in the white wine and chicken broth, and bring to a simmer.

5. Add the diced tomatoes, smoked paprika, red pepper flakes, salt, and pepper to the pot. Stir to combine.

6. Add the mussels to the pot and cover with the lid. Cook for 5-7 minutes, or until the mussels have opened.

7. Use a slotted spoon to transfer the mussels to a serving bowl. Discard any mussels that did not open.

8. Pour the remaining sauce over the mussels and sprinkle with chopped parsley.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 13g
Protein: 30g

Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- If you don't have white wine, you can use chicken broth or vegetable broth instead.

Variations:
- Add chopped bell peppers or jalapenos for extra spice.
- Use clams instead of mussels.
- Add cooked pasta or rice to the dish to make it a complete meal.

Tips and tricks:
- Make sure to discard any mussels that did not open during cooking.
- Serve with crusty bread for dipping in the sauce.
- Use fresh herbs like thyme or basil instead of parsley for a different flavor.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat in a pot over medium heat until heated through.

Presentation ideas:
Serve in a large bowl with the sauce poured over the mussels.

Garnishes:
Sprinkle with additional chopped parsley or grated Parmesan cheese.

Pairings:
Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
Crusty bread, roasted vegetables, or a simple green salad.

Troubleshooting advice:
If the mussels don't open during cooking, discard them immediately as they may be unsafe to eat.

Food safety advice:
Make sure to properly clean the mussels before cooking and discard any that are already open or cracked.

Food history:
Mussels are a popular seafood dish in many cultures, including Mediterranean and Belgian cuisine.

Flavor profiles:
Spicy, smoky, and savory.

Serving suggestions:
Serve as an appetizer or main dish.

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Region: Spanish

Taste: Spicy, Savory, Smoky, Tangy