Fideos with Mussels

Name: Fideos with Mussels
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters dry white wine; 1 liters white fish stock; 2 Tbsps chopped fresh flat-leaf parsley; 2 teaspoons minced garlic; 1 kilograms mussels (preferably cultivated), scrubbed and beards removed; 6 Tbsps extra-virgin olive oil; 315 milliliters chopped onion (1 large); 1 teaspoon salt; 118 milliliters finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz); 1 pinch Pinch of sugar; 794 grams diced tomatoes in juice; 1 Turkish or 1/2 California bay leaf

Fideos with Mussels might be just the main course you are searching for. This gluten free and dairy free recipe serves 6. One portion of this dish contains about 25g of protein, 25g of fat, and a total of 433 calories. Head to the store and pick up tomatoes in juice, mussels, wine, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Heat 1/4 cup oil in a wide 6-quart heavy pot over moderately low heat until hot but not smoking, then add fideos and cook, stirring frequently and turning over, until golden brown (nests will break up), 10 to 15 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Transfer pasta with a slotted spoon to a bowl.

Ingredients you will need

Pasta

Equipment you will use

Slotted Spoon

Bowl

Add 2/3 cup onion and 1 teaspoon garlic to oil remaining in pot and cook, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, 1/2 teaspoon salt, and sugar. Increase heat to moderately high and simmer, stirring frequently, until tomatoes have broken down into a very thick paste, about 25 minutes.

Ingredients you will need

Tomatoes In Juice

Tomato

Garlic

Onion

Sugar

Salt

Cooking Oil

Equipment you will use

Pot

While sofrito simmers, cook chorizo, bay leaf, and remaining 2/3 cup onion and 1 teaspoon garlic in remaining 2 tablespoons oil in an 8-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 4 to 5 minutes.

Ingredients you will need

Bay Leaves

Chorizo

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Add wine and bring to a boil, then boil 5 minutes.

Ingredients you will need

Wine

Add stock and remaining 1/2 teaspoon salt and return to a boil, then add mussels. Cook, tightly covered, over moderate heat, until mussels open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.)

Ingredients you will need

Mussels

Stock

Salt

Transfer mussels with a slotted spoon to a bowl. Discard bay leaf.

Ingredients you will need

Bay Leaves

Mussels

Equipment you will use

Slotted Spoon

Bowl

Add mussel-cooking liquid and browned fideos to sofrito and boil, uncovered, stirring frequently, until pasta is tender and has absorbed most of liquid, 12 to 15 minutes.

Ingredients you will need

Mussels

Pasta

Add mussels and 1 tablespoon parsley and cook, tossing, until mussels are heated through, 1 to 2 minutes.

Ingredients you will need

Mussels

Parsley

Serve sprinkled with remaining tablespoon parsley.

Ingredients you will need

Parsley

*Available at some supermarkets and tienda.com (888-472-1022).

· You can substitute 10 ounces of spaghetti, broken into 2-inch lengths, for fideos.· Pasta can be browned and cooled 1 day ahead and kept, loosely covered, at room temperature.· Sofrito can be cooked 1 day ahead and cooled, uncovered, then chilled, covered.

Ingredients you will need

Spaghetti