I was watching Sunny Anderson on Food Network and saw her show Cooking for Real and she was making Mussels with Chorizo,and talking about her mussel cravings which of course got me craving mussels, we usually have them every couple of months.
I love to cook them, but she gave me a great idea to make them taste a little bit better. Add the Chorizo to give it a little extra flavor. But since one of my favorite things to eat with chorizo is a great dish I make with rosted artichokes, so I think I need the artichokes for this recipe for a little added yumminess.
She also made a little garlic bread to go with the mussels to sop up the broth. This really is a great comfort food dish.
I'll let you know how it turns on when I make it one day this week (I need to go find all the ingredients)
Ingredients
2 (5-pound) bags mussels
1 tablespoon olive oil
1 pound spicy Mexican chorizo, casing removed
1 Vidalia onion, chopped
4 cloves garlic, slivered
Kosher salt and freshly ground black pepper
1 bottle dry white wine
Parsley, chopped, for garnish
Directions
Working, 1 at a time, scrub any grit from shells under running water. Discard open mussels that do not close with a few taps of the finger and any with cracked shells. Put the mussels in a bowl of cold water.
Heat the oil in a large wide pot over medium-high heat and add the chorizo. Using a wooden spoon or potato masher, mash the chorizo into chunks, so it resembles ground beef. Saute until brown, about 8 minutes. Remove chorizo to a bowl. In the same pot, add the onion and garlic and season with salt and pepper, to taste. Saute 3 minutes to sweat. Deglaze the pan with the wine. Pull the mussels from bowl and transfer them and the water to the pot, do not strain, leaving behind any sand and grit that has sunk to the bottom. Stir to coat. Add the chorizo back into the pot and cover. Cook over medium heat until the mussels open, 5 to 10 minutes. Transfer to a large serving bowl, sprinkle with parsley and serve immediately
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